Wild garlic and Watercress Pesto
Wild garlic, like its bulbous cousin 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.
- 80 g wild garlic
- 70 g watercress
- 1 smoked garlic clove unsmoked will do if you can’t find smoked
- ½ lemon zested and squeezed
- 50 g sunflower seeds toasted
- Extra virgin olive oil
- Salt & pepper to taste
- If you can’t forage wild garlic locally, it can be bought from a farmers’ markets or good greengrocers when in season.
- Wash the wild garlic and watercress, then dry well. Place the both in a blender, and blitz till they are beginning to break down.
- Add the garlic clove, zested and squeezed lemon and toasted sunflower seeds to the blender, pulsing again till you have a thick paste.
- 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; I always aim for my pesto to be loose enough to fall from a spoon with ease, but to not be as runny as double cream.
Recipe by Sam Hamrebtan