Ingredients
- 100 g wild garlic leaves, washed and well dried
- 50 g walnuts, lightly toasted
- 3 tbsp nutritional yeast flakes
- Zest and juice of ½ lemon
- 120 ml extra virgin olive oil, plus extra to cover
- ½ tsp sea salt
Method
- Blend: pulse the wild garlic, walnuts, nutritional yeast, lemon zest and salt in a food processor until finely chopped.
- Add the oil: with the motor running, pour in the oil to make a loose paste. Add the lemon juice and season to taste.
- Store: spoon into a clean jar, cover with a layer of oil and keep in the fridge for up to a week. It freezes beautifully, so make plenty during the short wild garlic season.
- Use it: stir through pasta (see our Wild Garlic Pesto Pasta), new potatoes or risotto, swirl into soups, or spoon over eggs and fish.
Why it's good for you: Wild garlic contains many of the same sulphur compounds as garlic, studied for their benefits to the heart and immune system, and it's at its best when eaten raw. Walnuts add omega-3 fats and nutritional yeast adds B vitamins and a savoury depth.
Good to know: Only pick wild garlic if you are completely sure of what it is, as it can be confused with poisonous plants such as lily of the valley and lords-and-ladies. Crush a leaf: wild garlic smells strongly of garlic.
Food is one part of the whole picture
Read the thinking behind these recipes, or get a plan made just for you.