Most people I know buy ready-made wild garlic pesto. Unfortunately even the best product on the market is not raw.
Wild garlic, also known as bear garlic or ramps, grows in early spring and in May the season is almost over. You can still find some in specialized grocery stores, but if you want to forage it, you might be a little late.
I must admit that I foraged my wild garlic in mid-April and had this recipe almost ready for publishing last month, but something came up and I decided to share other recipes first.
Wild garlic has an intense garlic smell, but a much milder taste. Wild garlic (Allium usrinum L.) has almost all of the benefits of cultivated garlic, but it is slightly weaker in action. Like its cultivated cousin it has antibacterial, anti-fungal and anti-viral properties. It can lower blood cholesterol, improve digestion, help heal respiratory diseases and expel excess water from the body. Leaves and bulbs can be consumed cooked and raw. Flowers are also edible.
- 1 cup chopped wild garlic leaves, packed
- 1/3 cup hazelnuts, soaked in water overnight
- 1/4 cup virgin olive oil
- 1/4 cup freshly pressed lemon juice
- pinch Celtic salt to taste
- 1 large English cucumber for the pasta
- freshly ground black pepper to taste (optional)
- Place all the ingredients in the bowl of a food processor and pulse until you have a slightly coarse pesto. Add more olive oil and lemon juice if you find your pesto a bit too thick.
- Make pasta using a spiralizer or a vegetable peeler.
- Portion out the pasta on pasta plates and top it with a dollop of pesto. Add freshly ground black pepper and enjoy in good company!
Tip: You may also add the bulbs of wild garlic to this recipe. Do not add too many 3 or 4 would be sufficient. Also remember that raw pesto does not store indefinitely. Make small batches and use it within 3-4 days.
In radiant health - passionately raw - Dominique