Seasonal pesto with 3 types of garlic and spinach
Ingredients for the pesto:
- 2 big bunches of basil
- 1 handful of spinach (optional)
- 1 clove of black garlic
- 1 clove of white garlic
- About 5 leafs of wild garlic
- Extra Virgin Olive Oil
- Roasted pine nuts
- Pinch of lemon
- Grated parmigiano/vegan parmigiano (optional)
- Salt and pepper
At this time of year I love to make a pesto with wild garlic that’s readily available across the countryside. It has a wonderful flavour although is very strong so be careful not to add too much to your pesto! I serve this over rye bread, baked with fish or drizzled over sweet potato wedges.
Roast pine nuts on a fry-pan over a low heat – they tend to heat up very quickly so make sure you don’t burn them. Put basil, spinach, all of the garlic and the roasted pine nuts into the food processor with a generous glug of olive oil and parmigiano (optional). Blend until the texture is smooth enough to your liking. Add salt, pepper and squeeze of lemon then blend for another 15 seconds.
This will keep for about 4 days once made. I tend to put it in a bowl and cover the top with a layer of olive oil to help preserve it.
Enjoy this Spring flavour!
This pesto contains 3 types of garlic which is an excellent prebiotic (plant fiber) feeding and helping our beneficial bacteria to thrive in our guts. It is recommended to eat at least 5g of prebiotic rich foods daily to keep our microbiome (beneficial flora). Black garlic is also believed to have higher anti-inflammatory and antioxidant activity than regular garlic which enhances during the aging process. Studies suggest that use of black garlic may also help to support weight management*. Wild garlic has antibacterial and possibly antiviral properties and is packed with vitamin A and C, Iron, Calcium and Copper. Studies also confirms that wild garlic has antihypertensive properties could potentially be used to reduce high blood pressure.
So pick some from your local forest (or grocers) while it’s plentiful this season!