Mother Earth is brimming with delicious, edible gifts. Last week I went foraging wild garlic from our local woodlands and am delighted to share with you my latest recipe and short video. I took my video camera along with me and have also included a quick demo of the Wild garlic Pesto that I made as soon as I arrived home.
Wild garlic is also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic – is a wild relative of chives native to Europe and Asia. Check out my video for more here…
Wild Garlic Pesto with Pumpkin Seeds (& my Foraging Hike)
Yield: 1 batch
Prep Time: 5 minutes
Total Time: 5 minutes
Wild garlic pesto made with pumpkin seeds, basil, lemon and coconut cream. Delicious and brimming with nutrients.
Ingredients
- 100g raw pumpkin seeds
- Handful (25g) fresh basil
- Large handful (70g) fresh wild garlic leaves
- 1/2 to 1 lemon (or 1 to 2 tablespoons apple cider vinegar)
- 4 tablespoons coconut cream
- 1 teaspoon sea salt
Instructions
Note: If you don’t have access to wild garlic, then you could try this with a large garlic clove and double the amount of basil instead.
Pin wild garlic pesto on your pinterest board for later…
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