Wild Garlic Pesto
1 large bunch of wild garlic, washed
1 small bunch of curly parsley, washed
60gms pine nuts, toasted
60gms parmesan cheese
150mls olive oil (I mixed half extra virgin, half normal)
squeeze of lemon juice
salt and pepper
Method
1 large bunch of wild garlic, washed
1 small bunch of curly parsley, washed
60gms pine nuts, toasted
60gms parmesan cheese
150mls olive oil (I mixed half extra virgin, half normal)
squeeze of lemon juice
salt and pepper
Method
Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping etc etc.
More - 8 Irresistible Wild Garlic Recipes for Your Wild Edible Adventures | Body Enlightenment Blog: A collection of thousands of articles, recipes and inspiration for healthy, happier living.:
Wild Garlic Soup (serves 4)
Ingredients:
1 large handful of wild garlic
3 cups of Celeriac or parsnip
1 cup of fennel bulb
2 stalks of celery
½ cup of Hemp Hearts, soaked nuts or avocado flesh
¼ cup of olive oil & 1 tsp lecithin (both optional)
1 green chili or ½ tsp chili powder (optional)
1 desert spoon of white miso or a pinch of salt
4 cups of warm water
Directions:
First wash the wild garlic & chop. Scrub & cube the parsnip, fennel & celery.
Place all the other ingredients except the oil in your blender and blend until warm & smooth.
Then add the olive oil in bit by bit to emulsify the soup and give it an airy quality, leave it out if you want to minimize fats in your diet.
Pour into warmed bowls, with a swirl of wild garlic pesto and sprinkle with some minced parsley.
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More - 8 Irresistible Wild Garlic Recipes for Your Wild Edible Adventures | Body Enlightenment Blog: A collection of thousands of articles, recipes and inspiration for healthy, happier living.:
Wild Garlic Soup (serves 4)
Ingredients:
1 large handful of wild garlic
3 cups of Celeriac or parsnip
1 cup of fennel bulb
2 stalks of celery
½ cup of Hemp Hearts, soaked nuts or avocado flesh
¼ cup of olive oil & 1 tsp lecithin (both optional)
1 green chili or ½ tsp chili powder (optional)
1 desert spoon of white miso or a pinch of salt
4 cups of warm water
Directions:
First wash the wild garlic & chop. Scrub & cube the parsnip, fennel & celery.
Place all the other ingredients except the oil in your blender and blend until warm & smooth.
Then add the olive oil in bit by bit to emulsify the soup and give it an airy quality, leave it out if you want to minimize fats in your diet.
Pour into warmed bowls, with a swirl of wild garlic pesto and sprinkle with some minced parsley.
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