Foraging Fun: Unleashing the Zesty Power of Wild Garlic Pesto
Hey there, fellow food adventurers! Have you ever stumbled upon a hidden culinary treasure right in your own backyard? Well, I recently did, and it was an absolute game-changer! Picture this: a carpet of lush green leaves, with the subtle aroma of chives, all growing wild and free...yes, I'm talking about wild garlic!
From Forest Floor to Kitchen Counter
It all started during a hike when I was captivated by the sheer abundance of wild garlic, also known as ramsons, carpeting the forest floor. Despite a minor setback with the weather, I was determined to get my hands on some of this verdant gold. Fast forward to a run in my local woods, and there it was, practically growing under my nose!
Equipped with my trusty shoes and a pair of scissors, I embarked on my wild garlic foraging adventure. Okay, so it was a bit like a mud-wrestling challenge with the terrain and some canine visitors, but trust me it was well worth the effort. I even got some strange looks from passers by, one lady in particular did not approve of my plans!
A Pesto That's Wildly Delicious
And what, you may ask, did I do with my bounty? I whipped up a batch of the most amazing wild garlic pesto. This isn't your average pesto; this is a flavour bomb that celebrates nature's generosity and is packed full of goodness. It’s super easy to make, and kind to your wallet, too!
Instead of expensive pine nuts, we're using humble pumpkin seeds, which are not only affordable but also bursting with nutrients. A little extra virgin olive oil (or a neutral oil), a zing of lemon, some nutritional yeast for that cheesy vibe, and a pinch of chilli flakes for a playful kick. This pesto is a true testament to the fact that simple ingredients can create the most exquisite flavours.
How to Use Your Wild Garlic Pesto
Now, for the fun part! This vegan wild garlic pesto is incredibly versatile. Here are some of my favourite ways to enjoy it:
- Pasta Perfection: Toss it with your favourite pasta for a quick and delicious meal.
- Spring Veggie Boost: Drizzle it over steamed or roasted spring vegetables for an extra layer of flavour.
- Hummus Upgrade: Stir it into your hummus for a zesty twist.
- Soup Swirl: Dollop it on top of soup for a creamy, garlicky finish.
- Potato Power: Smother it on boiled new potatoes for a simple and satisfying side dish.
No matter how you choose to enjoy it, I promise this wild garlic pesto will bring a smile to your face. So, get out there, explore, forage, and create something amazing in your kitchen!
Recipe: Vibrant Vegan Wild Garlic Pesto
Yields: Approximately 240ml / 1 cup Prep time: 10 minutes Cook time: 5 minutes
Ingredients:
- 65g / ½ cup pumpkin kernels (pepitas)
- 100g / 3.5 oz wild garlic leaves
- 1 unwaxed lemon, zest and juice
- ½ tsp salt, or more to taste
- 4 tbsp nutritional yeast (optional)
- Black pepper, to taste
- 120ml / ½ cup extra virgin olive oil
- A pinch of chilli flakes (optional)
Instructions:
- Wash your wild garlic leaves thoroughly and dry them well.
- Dry-roast the pumpkin kernels in a hot pan over low-medium heat. Stir continuously to prevent burning, until they are lightly toasted and fragrant. Let them cool completely.
- Place all ingredients, except the olive oil and chilli flakes, into a food processor. Blend until finely chopped.
- With the processor running, gradually drizzle in the olive oil until you reach the desired consistency.
- Add chilli flakes to taste and season with more salt and pepper if needed.
- Transfer the pesto to a clean jar, top with a layer of olive oil to prevent mould growth, and store in the fridge for up to 2-3 weeks.
Notes:
- You can substitute the pumpkin seeds with other nuts like almonds, walnuts, or sunflower seeds.
- Please ensure you can identify wild garlic correctly, and do not confuse it with poisonous plants such as Lily of the Valley
Enjoy your wild garlic pesto adventures, and happy cooking! Don't forget to tag me in your creations on social media! #wildgarlicpesto #foragedfood #veganrecipes