Wild Garlic and Watercress Pesto
Wild garlic, like its bulbous cousin regular garlic, is incredibly anti-inflammatory and great for calming an overworked body. Paired here with watercress, a bitter leaf that helps to stimulate digestion, this pesto is a great tonic for gently removing toxins from the body.
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Prep Time
6 MIN
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Servings
1 PEOPLE
Ingredients
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80 g wild garlic
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70 g watercress
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1 smoked garlic clove, unsmoked will do if you can’t find smoked
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½ lemon zested and squeezed
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50 g sunflower seeds toasted
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Extra virgin olive oil
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Salt & pepper to taste
Directions
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If you can’t forage wild garlic locally, it can be bought from a farmers’ markets or good greengrocers when in season.
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Wash the wild garlic and watercress, then dry well. Place the both in a blender, and blitz till they are beginning to break down.
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Add the garlic clove, zested and squeezed lemon and toasted sunflower seeds to the blender, pulsing again till you have a thick paste.
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Slowly, with the motor running, add the olive oil in a steady, slow stream till you have a loose pesto. This should be to the texture that you like; Aim for your pesto to be loose enough to fall from a spoon with ease, but to not be as runny as double cream.
