It is peak season for wild garlic!
I was lucky to find wild garlic leaves (also called ramsons) in Austria. The whole wood smelled of it, almost getting dizzy…. Part of the whole fun is picking our own food in the woods…So I harvested a large bunch and brought it back to France. Wild garlic leaves can be stored in the refrigerator for a few days (certainly the longer you keep them the more nutrients are lost…). Note: certain poisonous leaves resemble wild garlic leaves, so beware and only pick if you are certain!
The garlic family is said to have antiseptic, antibacterial, antiviral and antifungal properties. The only contraindication is digestive sensitivity to the garlic family. And, to my experience – contrarily to regular garlic – wild garlic leaves do not entail garlicy smell nor perspiration 🙂
The day after I prepared a pesto. Simple, quick and easy… Here is how it is done (same recipe applies for basil or coriander pesto):
Wild garlic leaves (washed and dired – use salad spinner)
In an S-blend mixer chop finely the leaves together with the olive oil and lemon juice. I like the pesto rather smooth, you chop until the desired texture (more or less chunky).
Then add pine nuts and pulse until incorporated into the pesto, but still a bit chunky.
I do not add parmesan cheese to my pesto – I prefer to keep it raw vegan…
The pesto shall be kept in the refrigerator. I incorporate it into salad dressings, use it as dip with vegetables or crackers and certainly also use it for vegetable pasta.
Intense flavor. Wild garlic. Special. Bon appetit!
©The Vibrant Factory
About Stefan Lehner: Nutrition Coach & Educator based in Paris, available worldwide. He previously worked in management in an international corporation. Advocates the tremendous impact of food and lifestyle choices on our health and wellbeing. He puts his focus on durable transformations and challenges quick-fixing.
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