Vegan wild garlic pesto recipe

Is there anything better than the aroma of wild garlic when hitting the trails? This wild garlic recipe might just top it…

Wild garlic leaves have a whole host of benefits in homeopathic health, but did you know they’re edible too? In fact, all parts of the plant are safe to eat and can be used to replace garlic cloves in many dishes.

Owing to how easy it is to prepare, our favourite is BBC Goodfood’s wild garlic pesto. After making a few tweaks of our own over the years, you can follow our take on the recipe below.

INGREDIENTS

• 1 unwaxed lemon

• 150g of wild garlic leaves

• 1/2 cup of olive oil

• 1/2 cup of pumpkin seeds

• 1 tsp of paprika

• 1 tsp of cayenne pepper

• 1 tsp of turmeric

METHOD

1. Thoroughly wash and prepare your wild garlic leaves and leave them to dry.

2. Roast the pumpkin seeds in a hot pan on medium heat.

3. Place the seeds, leaves, cayenne pepper and turmeric in a food processor and blitz until chopped small. Add a generous squeeze of lemon. Once the ingredients begin to appear creamy, add the olive oil..

4. Adjust the seasoning to your liking, and voila! You have easy breezy pesto ready to use or store in the fridge.