I’m so lucky to have many wildlife-rich and green areas close by. Spring is here, and bringing with it the first shoots of spring leaves. Wild Garlic is my favourite ingredient which is easy to find growing in the woods and fields around this time of year, and can be made into yummy vegan dishes.

Wild Garlic can be eaten raw, added to soups, stir-frys, salads, be made into pesto etc. This pesto is amazing mixed with avocado and used as a dip. Be aware that Wild garlic leaves can be easily mistaken for Lily of the Valley, which is poisonous, so always be careful and crush the leaves to check for the garlic smell.

I’m happy to show you this Lenny’s Wild Garlic Pesto, which so delicious and will last for months! It’s very easy to make and above all, it is one of the very few ways to preserve wild garlic in his full strength, taste and smell.

If you want to keep your pesto for months you need to consider a few principles as that the glass jars and lids are sterilized. Keep an eye on our at my video recipe. Fill the jars with fresh pesto, be sure that you press it enough to avoid air bubbles, clean the top of the jar with paper towel and fill up with olive oil.

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