Spring is here…  Can’t wait to bring in spring and enjoy the first spring jitters?

In our garden, spring means that the first wild garlic leaves are starting to squeak. They smell like garlic and are delicious to use in a pesto, omelette or puree.

Did you know that wild garlic also grows in the wild? In shady spots in the forest. Pay attention, because the leaves look very much like bluebells, and these are super poisonous. If the leaves smell like garlic, you’re good! You immediately recognize the garlic-like aroma.

And no, it is not the badgers that like to eat wild garlic… The Latin name Allium usinum refers to bears… In other languages this is clearer: Bärlauch, Ail des ours or Bear’s garlic. According to Wikipedia, the species name is ursinum (= of the bears, ursus = bear)  originated from the old superstition that bears first feasted on this plant after their hibernation. This is also the reason that the plant is occasionally called bear’s garlic (in German Bärlauch and in French ail des ours ). The name wild garlic may be derived from badgers, which had their burrows under these plants

Nice to make a green healthy pesto!  Below you will find 2 recipes (a super healthy vegan version and a super fast classic version)

Green pesto of wild garlic and omega-3 (vegan version)

Green pesto of wild garlic and omega-3 can be prepared in 10 minutes. I have used a number of delicious Amanprana products in it. You get Omega 3 from Okinawa Balance delight hemp oil.

Ingredients

• 150g Fresh wild garlic
• 50g Flat parsley
• 50g Sunflower seeds
• 150 ml extra virgin olive oil (Amanprana Hermanos Catalan)
• 2 tablespoons of Omega-3 Oil (Amanprana balance delight (hemp oil) Okinawa Omega oil )
• 1 teaspoon fleur de sel (Khoisan fleur de sel)
• ½ teaspoon black pepper
• 1-2 teaspoons herbs (Amanprana ORAC Botanico mix, spicy)
• 3 cloves of garlic

Preparation

Rinse the wild garlic, parsley and garlic cloves and chop coarsely. Put these herbs together with the sunflower seeds, omega-3 oil and spices in a blender. The power of the blender should be gradually increased. Gently mix all ingredients to the desired consistency to create the ideal wild garlic pesto. For a more liquid pesto, just use a little more olive oil.

Do you want to make a very simple, non-vegan pesto?

• 5 tbsp young chopped wild garlic leaves
• 2 tablespoons pine nuts
• 1 tbsp parmesan cheese
• 1 teaspoon fleur de sel (Khoisan fleur de sel)
• ½ teaspoon black pepper
• extra virgin olive oil Verde Salud

And just mix…

If you make sure that the pesto is completely covered with oil, it can keep for a long time in the fridge.

Success with it!

Chantal

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