Spring is the time to harvest wild garlic to try out this vegan wild garlic pesto recipe. Just cover this delicious raw pesto with oil after each use and it will keep all year.
Serves: yields jar of 125 ml
Preparation time: 15 minutes
50 g young wild garlic leaves freshly harvested before the buds appear
1 tablespoon lemon juice
5 tablespoons olive oil
1 tablespoon apple cider vinegar
optional : 3 tablespoons shelled hemp seeds
sea salt to taste
Wash the wild garlic leaves and dry them for 12 to 24 hours to lose their humidity.
Cut the leaves in thin pieces and blend them together with all the other ingredients in a blender until blended well.
Pour the preparation into a jar and cover it with a layer of olive oil.
Once the jar is opened, make sure to keep the surface of the pesto always covered with oil, to avoid mold.
Caution: The leaves of the autumn crocus and lilies of the valley resemble wild garlic but they are poisonous. The best way to be sure you are harvesting wild garlic is by the smell. The leaves of the wild garlic smell strongly of garlic, while the leaves of the other two plants are odorless.