After being given a load of wild garlic by a neighbour, I thought ‘ok let’s try to make something easy and simple that will also
freeze well’. Both the recipes below are really easy to make in a high speed blender, like a Nutri-bullet or similar, and the
quantities can be doubled for more volume. They will also freeze well, so you can make ahead! The below recipes are both
Vegan friendly and use ingredients that you are readily available.

Wild Garlic Pesto

Makes enough for approx 2 people if putting in pasta.

  • 50g wild garlic – green leaves washed and dried
  • 35g sunflower seeds/pine nuts (you can use any seeds/nuts you like)
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast (or parmesan if not Vegan)
  • 1/2 a lemon – zest & juice
  • Salt & Pepper to taste

Method:

Toast the seeds/nuts – you can do this by dry frying in a frying pan over a medium heat until lightly browned. (usually 2-3 mins flipping regularly to stop them burning). Add all the ingredients, including the toasted seeds/nuts into a blender, blend until smooth and Voila! – I use a Nutribullet blender which works well.

 

Wild Garlic Hummus

Makes 4 small glass dessert pots worth of delicious hummus.

  • 50g wild garlic – green leaves washed and dried
  • 3 tbsp tahini
  • 1 can chickpeas (240g drained weight)
  • 1 lemon – juice 4 tbsp olive oil
  • Salt & Pepper to taste

Method:

Add all the ingredients to a blender and blend to required consistency – you might want to add some of the liquid from the chickpeas if you like a smoother/more runny hummus.

View Kate’s other recipes here

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