Updated: Jul 19
The spring is a powerful time. New life and much anticipated warmth mean that we start to feel like we are waking up and emerging from winter at last! Here at Rewilding HQ, we love the shift to spring and the availability of some of our favourite seasonal fruits and veggies. Plus, foraging for delicious, wild plants to nourish us too.
If you have not yet got on the Wild Garlic Pesto making train, we suggest you head down to the woods today and get picking! It is so easy and delicious, you will be heading back with a bigger basket for more.
To Create Wild Garlic Pesto You Will Need
Nutri Bullet or food processor
Chopping board & sharp knife
Colander or even better, salad spinner
Sterile, airtight jar for storage
Picking Wild Garlic
There are a few do's and don'ts that are important when it comes to foraging and wild harvest. Don't forget, we are stewards of the earth and want to be respectful to nature providing for us at all times.
Do not pick more than you need.
Try not to damage the area you are picking from.
NEVER pick next to a path. Especially if your woods has lots of dogs that visit, if you get where I'm going with this...
Never pick anything you are not 100% certain you can identify.
Try to use it as soon as possible! Fresh is best.
100g (or a good handful!) of wild garlic leaves.
1/2 cup of pine nuts OR dry roasted pumpkin kernels.
1 unwaxed lemon - zested and 4tbsp of juice.
4tbsp of Nutritional Yeast - optional but, delicious.
1/2 cup of good quality olive oil.
Pinch of chilli flakes - optional but creates a wonderful zing!
Big pinch of salt
Once you have collected your Wild Garlic, make sure that you wash it thoroughly with running water. Make sure you take the time to wash each leaf fully and then leave to dry. If you have a salad spinner, this will take a matter of seconds, otherwise, gently pat with a towel and then leave to fully dry.
We love to dry roast our pine nuts, or pumpkin kernels to add an extra nutty flavour to the pesto. Simply toss them in a pan on a medium heat until they start to turn slightly golden. Warning, the oils make them burn quickly - do not leave unattended and keep them moving. Once golden, leave them to cool.
Place the Wild Garlic, kernels or pine nuts, nutritional yeast, salt with the zest one lemon and 4tbsp of lemon juice into your blender. If you don't like too much lemon flavour, use half the zest and 2tbsp to start, you can always add more to taste!
Start whizzing on a low mode, drizzling in the olive oil as it goes.
Once blended into small bits, but not smooth, stop and taste test. Add seasoning as you wish.
Use straight away or, transfer to a sterile jar to store in the fridge.
Your Wild Garlic Pesto will store in the fridge for 2 to 3 weeks, simply make sure you keep enough oil in the jar to always keep the contents covered.
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