Spring is here and this week I had my first delivery of wild garlic, one of my favourite springtime herbs.
While not as medicinally potent as the garlic we use all year round, wild garlic has many health benefits. One of the most notable is its high levels of folic acid, an essential B vitamin, and its positive benefits on the digestive system. Wild garlic acts as a prebiotic, encouraging the growth of friendly bacteria. It also has mild antibacterial properties to ward off coughs and colds.
I know I will be very busy this week, so one night will simply be pasta with wild garlic pesto and a healthy soup to start. To make this pesto, simply blitz equal portions of wild garlic, parmesan or pecorino and cashew or pine nuts in your food processor. Add olive oil to get just the right consistency. Be careful - wild garlic is strong. You can always add more cheese and/or nuts or even use some parsley instead of the wild garlic. Bon appétit!