Wild Garlic Pesto
The health benefits of wild garlic are similar to regular garlic, just slightly weaker. Garlic has strong anti-viral properties and has been shown to benefit cardiovascular health.
The addition of nuts and seeds to this pesto means it is packed with minerals, healthy fats and antioxidants. This versatile pesto can be added to pastas or salads or used as a spread or dip. Make a batch and keep in the fridge for a handy, nutrient-rich and delicious addition to meals.
Walnuts are very nutrient-dense and are a rich source of antioxidants, vitamin E and minerals such as magnesium, copper and manganese. They also contain omega-3 fatty acids, which are essential fats that have anti-inflammatory properties.
Pumpkin seeds are a great source of zinc. Zinc is crucial for proper function of the immune system. It is also important for skin and prostate health. To ensure your body can absorb the zinc from pumpkin seeds, soak the seeds overnight in water before using.
- 100g wild garlic(available at farmers markets or can be foraged from clean sources)
- ½ cup walnuts
- ¼ cup pumpkin seeds
- ¼ cup cashew nuts
- ½ cup nutritional yeast
- Juice from ½ a lemon
- ½ cup olive oil
- salt & pepper
- Add all ingredients to food processor, except the oil, and blitz until roughly combined
- Pour olive oil through funnel while blitzing until pesto is at desired consistency. Add more olive oil if needed
- Transfer to jar, cover top in small amount of olive oil to preserve the pesto and then store in fridge
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Sophie Hessell Graduated in Nutritional Therapy from the College of Naturopathic Medicine. CNM trains students for careers in a range of natural therapies, including Naturopathic Nutrition, Herbal Medicine, Acupuncture and Naturopathy. There are CNM colleges across Ireland, the UK, and in the US. www.naturopathy.ie