I met Alison Barrell whilst attending a retreat recently and was blown away by her wild foraged recipes and potions. Here, I share with you the first of many recipes from Alison and first up is her Wild Garlic Pesto recipe.
Wild garlic is a brave strong plant loaded with vitamins. It can be found growing in the shade under the branches of trees or in the dappled light of the woods.
What you will need:
150g wild garlic leaves
50g parmesan or vegan alternative finely grated
1 garlic clove (finely chopped)
½ lemon (zested and squeezed)
50g pine nuts (toasted) or any other nut or seed e.g. soaked walnuts/pumpkin seeds
150ml olive oil
Salt and pepper to taste
Rinse the wild garlic leaves and roughly chop.
In a blender, blitz the wild garlic leaves, garlic, parmesan, lemon zest, lemon juice, pine nuts and olive oil. Add salt and pepper to taste.
Transfer the pesto into a jar and keep refrigerated for up to 2 weeks.