Are you ready to make and eat some very wild pesto? Great! This recipe, is such a wild recipe, becuase the main ingredient is very likely to grow around the corner from your house.. in the wild! Did you know there are a lot of plants and ‘weeds’ (hate that word) you can actually eat? And you can’t just eat them, they are nutritious, delicious and often have lots of amazing benefits. The ‘weed’ we are going to use today the Garlic Mustard plant. Garlic Mustard is an amazing plant with lots of benefits. It contains vitamin A, C, E and some B vitamins as well and it doesn’t only contain lots of vitamins, but also potassium, calcium, magnesium, selenium, copper, iron, manganese and omega-3 fatty acids. Who is excited yet? I bet that the next time you go for a walk, you keep an eye out for this amazing plant!
Makes: ± 250 gram
100 gr Garlic Mustard
1/2 cup cashew nuts
1/4 cup nutritioninal yeast
1 tbs lemon juice
3 tbs extra virgin olive oil
3 tbs water
1/2 tsp salt
-Pick 100 gram of Garlic Mustard leaves and tops (incl flowers).
-Make sure there are no insects hiding in there (I assume you want it to stay a vegan recipe) and rinse the leaves.
-Put everything in the food processor and blend until smooth.
-Add a bit more oil or water, if you want it a bit more runny.
Some tips for wild picking:
-Be absolutely sure that you have the right plant. You do not want to ingest something that makes you end up in the hospital or worse..
-Don’t pick along roads or places where dogs are walked. A pinch of pollution or wee are not the ingredients you want to go for.
-Pick from an area where there are a lot of the specific plant you want to pick and only pick what you need. We need to share and be mindful.
-Try not to disturb wildlife.
Are you going to make this recipe? Please let me know or show me on instagram via @freedomevermore. I’d love to see it and hear what you think. Thank you! X