I never thought I’d be saying this sentence but……….. I went foraging. Well we failed at foraging, but I’ll let you read on and be the judge of that.
This little foraging outing was inspired by a friend from work; Who I was very jealous of when she showed me the amount of wild garlic she had collected when out with her daughter last year.
This Pesto recipe was made after the Second time we went looking for wild garlic. The first time… we ended up walking straight past the woodland area FULL of Wild garlic. We did end up finding some but had to climb up a steep bank on the side of the road to pick it.
Second time around armed with a little map via WhatsApp we managed to find the woodland area where it grows…. and there was so. much. garlic.!!! and no steep hills to climb!
This pesto costs next to nothing when you use free wild garlic leaves provided by good old mother nature and pumpkin seeds, which happen to be dirt cheap, especially compare to the traditionally used pine nuts, which are very tasty but so expensive.
The only premium ingredients are the vegan Parmesan and the extra virgin olive oil, but you are welcome to swap it with another type of neutral-tasting oil instead.