Even though I really enjoyed winter (like I posted here and here), I’m so happy that spring came early this year! Since two weeks we’ve had the most wonderful weather with chilly mornings and warm afternoons. And while walking through the forest, I noticed that it is already full with wild garlic.
On Wednesday I went to collect some and had a productive morning in the kitchen. I added some of the leaves to a whole wheat bread – it smelled amazing when I baked it! And then I also made wild garlic pesto, which was the first time I ever made pesto. If I knew how easy peasy it is to make, I would have made it much sooner! And did I say how delicious this stuff is? I’m hooked!
This pesto gotta be a real health bomb! Wild garlic is antibacterial, antibiotic and lowers the blood pressure (even more than garlic) and I also added hemp and sunflower seeds which are a great sources of protein, omega 3 & 6 fats, Vitamin E, antioxidants, calcium, iron, and zinc (just to name a few). Add to that all the good properties of cold pressed organic olive oil and nutritional yeast and voila… a jar full of goodness!
You could eat it on a sandwich or the traditional way, with pasta. Yesterday the lovely Eva aka Four Leaf Clover * came for a visit and we had the pesto with whole grain spaghetti, topped with a mix of tomatoes, onions and mushrooms. Mmmm… so flavorful! Eva even did a little happy dance, haha! Best. compliment. 🙂
* If you don’t know Eva’s blog yet, you should definitely check it out. You’ll find loads of inspiring articles about green and happy living there. It’s one of my favorites and I’m glad to have finally met her in person too!
I just added this pesto to a portobello mushroom burger and it was delicious too!
Wild Garlic Pesto With Hemp
(makes two small jars and about 6 portions)
- 70g wild garlic
- 100g or 3/4 cup hemp seeds (peeled)
- 70g or 1/2 cup sunflower seeds (peeled)
- juice of 1/2 a lemon (20g)
- 100g or 1/2 cup olive oil
- 2/3 tsp salt
- 2 tbsp nutritional yeast
In a small pan, roast the hemp and sunflower seeds a little until slightly golden.
Add all the ingredients in a mixer and pulse until everything is finely chopped.
Now fill the pesto in clean jars, leaving a little space to cover the pesto with olive oil. Then close tightly.
When using it for pasta, I suggest to add a little more olive oil.