Wild Garlic
Spring is the time for the wonderful smell of wild garlic in the air. Now is the time to make the most of this wonderful ingredient and make your own Wild Garlic Pesto.
As a nutritional therapist I love to be able to use locally sourced and seasonal foods and you can’t get more local that picking wild garlic from your local woods or along the Water of Leith.
If you are foraging for wild garlic you should always follow sustainable foraging guidelines and also ensure that you leave the bulb intact and underground for next year.
Wild Garlic Pesto
Ingredients
- Handful of wild garlic leaves (wash thoroughly)
- 50g parmesan cheese or 50g nutritional yeast for a vegetarian and vegan friendly version
- 50g toasted pine nuts
- 1-2 tablespoons of olive oil
- Lemon juice
- Salt and pepper
Method
Place the leaves, parmesan (or nutritional yeast), olive oil and pine nuts into a food processor and blitz, alternatively mix with a pestle and mortar. Add salt, pepper and lemon juice to taste.
Nutritional Value: Wild garlic is similar to domesticated garlic and different compounds found in garlic are thought to reduce the risk for cardiovascular diseases, have anti-tumour and anti-microbial effects, and show benefit on high blood glucose concentration.
Do not eat if you are taking blood-thinning medication or if you are allergic to the onion family.
Discover how eating a healthy, nutritious diet can help improve your wellbeing. You can book now for a free 15 minute no obligation mini consultation to find out more with our Nutritional Therapist, Maisie. Use our online booking system or call the clinic.