It’s that time of the year for Spring foraging and ‘Wild Garlic’ has spruced in abundances. Here is an amazing ‘Wild Garlic Pesto’ which is a completely ‘Whole Food Plant Based’, inspired by DR Greger’s ‘How not to Diet’ cookbook! Fear not! If you don’t have any WG, just use Basil or Rocket!
by HibbertUK
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Recipe & Video here, if anyone is interested… https://youtu.be/EjvHKH2d7l8
INGREDIENTS.
120g wild garlic leaves (or alternatively basil or rocket).
2-3 tbsp raw apple cider vinegar.
1-2 tsp white miso paste.
50g nutritional yeast.
75g cashew nuts.
60g pistachio or walnuts.
1/4 tsp lemon or lime zest (optional).
Pepper to taste.
1. Rinse all your greens, then finely chop.
2. Blend all your your ingredients; nuts, nutritional yeast, miso, vinegar & wild garlic.
3. Cook pasta according to directions on the package. Drain pasta & set to one side.
4. Correct consistency until right smoothness, drizzling in extra water as needed to reach a sauce-like consistency.
5. Toss with your pasta to coat, then garnish snd serve! enjoy!
It’s also called bear garlic, and it’s awesome for homemade guac. I rarely buy it (trying to wean myself off bagged, powdered spices), but probably should get it more often, as it is one of the best herbs ever.