This super green pesto is a great way to get a chlorophyll fix, boost the immune system and promote clean blood. These green herbs contain antioxidants which particularly have an infinity for the kidneys and liver, both of which serve to filter and clean the blood. Wild Garlic appears in the spring and is the perfect tonic to help process excess Kapha that has accumulated over the winter months. See my guide about how to forage safely and learn more about Wild Garlic. If you have not got anywhere near you where wild garlic grows it can be bought during the spring months from Riverford. During other months it can be interchanged for the classic basil and bulb garlic alternative.
For some people eating uncooked wild garlic or bulb garlic can be quite heating and Pitta aggravating so better to add it to pasta dishes, sauces and stews, where its mellowed flavour really shines through.
Super Green Pesto
Preparation time 5 minutes.
Serves 2 – 4
15g fresh spinach or chard leaves and 15g wild garlic leaves
30g fresh basil plus 1 clove of garlic
3 tablespoons olive oil
1 heaped tablespoon grated hard cheese i.e. Parmesan or Manchego or 1 tablespoon yeast flakes
Squeezed lemon juice to taste
Finely chop the leaves, grind the hazelnuts with a mortar and pestle and then add in the leaves. Add 3 tablespoons or so of olive oil, some grated cheese, a squeeze of fresh lemon juice and salt to taste. Bash with a pestle until you have achieved a pesto consistency.
For me wild garlic packs a nice warming punch to mellow it simply cook it. This pesto is great folded into fresh pasta dishes or stews.
Top Tip: Generally prepared food should only be kept for 24 hours. The oil here will help to preserve the ingredients but still I would not recommend keeping it for more than 2 days. It is best make a smaller batch of what you need to get maximum nutritional benefits.