Recipe | Foraged Wild Garlic Pesto and Hummus

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When we went for our walk to the woods last week, we took advantage of the chance to pick some early spring greens. The woods were full of Wild Garlic {making it smell delicious!} so I filled a bag ready to whip up a few jars of pesto. Wild garlic not only tastes amazing but is pretty darn good for you AND foraged for free means you can whip up some pesto really cheaply. I used sunflower seeds as I had an abundance of them and they’re inexpensive compared to other nuts. I also made some wild garlic hummus while I was at it – perfect for dipping veggies into or a tasty addition to a wrap or sandwich.

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WILD GARLIC PESTO RECIPE

{makes one jar}

100g nuts/seeds

2 big handfuls of wild garlic {aprox 100g or so}

4 tbsp olive oil

Lemon, juiced

Black Pepper

Salt to taste

It’s as easy to make as putting everything in your food processor and mixing until it’s all blitzed and blended together. I made a few jars, popped in sterilised jars and sealed them. I love it on crackers or stirred into spiralised veggies for a great ‘pasta’ dish.

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WILD GARLIC HUMMUS

1 can chickpeas, drained and rinsed

2 handfuls wild garlic

1 tbsp tahini

1/2 lemon, juiced

3 tbsp olive oil

Salt & Pepper to taste

Again, just pop everything into your food processor, and blitz for five minutes. Add a little cold water as you mix if it’s too thick.

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