Timbale of Olives and Crucifers with Wild Garlic Pesto

 

Wild Garlic grows abundantly from March to June. It can be found in woodland and along the banks of rivers and streams. It makes a great substitute for basil, the herb traditionally used for pesto, which grows abundantly in Italy, but can be expensive in the UK.

Wild Garlic Pesto with www.rawlisa.co.uk

 

 

 

 

 

 

 

 

 

 

Key:

T = Tablespoon

* = ingredient that is not raw

 

Wild Garlic Pesto

Wild garlic, 2-3 good handfuls

Linseed oil, 2-4 T

Pine Nuts, 1-2 T

Bulb garlic, 3 cloves

Nutritional Yeast, 1 T (not raw, optional)

  • Peel, crush and finely chop the garlic 10 minutes before use
  • Using a large chopping knife, finely chop the wild garlic. Leaves, stalks and flowers can be used in this recipe,
  • Put the garlic, pine nuts, chopped wild garlic and nutritional yeast into a bowl
    If you don’t have pine nuts chopped cashews can be substituted
  • Add the oil and mix. The result should be a slightly oily, as it is designed to coat other ingredients. Add more oil if required or desired
  • This pesto could be made without bulb garlic if strong garlic is not desired.
    Unlike bulb garlic, wild garlic does not leave a strong odour on the breath.
  • I have used fresh linseed oil, which is my preference. However hemp oil, or high quality extra virgin olive oil are also good choices.

 

Timbale of Olives and Crucifers with Wild Garlic Pesto

Broccoli, 1 head

White cabbage, 1-2 handfuls

Leek, ½

Green olives, handful

Wild Garlic Pesto

  • Chop the broccoli into small florets and chop the stalk.
  • Chop the white cabbage into small pieces.
  • Finely chop the leek.
  • Chop the olives in half.
  • Mix together, add the pesto and mix again.
  • Place a timbale ring on each plate in turn and press the salad into it.
  • Gently lift off the ring and garnish.

Enough for 4 timbales

 

 

 

Page created:    2 April 2016

Page updated:   2 April 2016

by Lisa Sture

 

 

 

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