| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 29g | 5g | 15g |
| sugars | fibre | protein | salt |
| 2g | 3g | 8g | 0.2g |
Wood Avens and Wild Garlic Pesto is the focal point of today’s feature. Born from the mingling of two unassuming, yet deeply flavor-packed plants, I’ve developed a true fondness for this recipe, so much so that I’ve made it a frequent guest at our family table in Portland, Maine. While my heart is consistently drawn to New England seafood, there’s something indisputably captivating about an aromatic pesto that brings together the earthy tones of wood avens leaves and the pungent kick of wild garlic. The beauty in this lies not only in its taste but also in its simplicity and versatility, much like the lobster rolls and clam chowder that grace our dinner table.
A Nourishing, Yet Delicious Treat
From a health perspective, the Wood Avens and Wild Garlic Pesto doesn’t disappoint. Nutrient-rich wood avens, also known as Herb Bennet, is known to soothe the digestive system and provide a fair amount of beneficial minerals like Iron, while wild garlic is touted for its heart-healthy properties being high in allicin, the same compound that gives mainstream garlic its health reputation. On top of that, the inclusion of high-quality olive oil imbues this recipe with a generous amount of heart-healthy monounsaturated fats. The result? A pesto that not only enriches your culinary experience but also your well-being.
A Versatile Ingredient Perfect For A Variety of Dishes
A product of taking a path less trodden, this pesto breathes new life into even the most mundane of dishes. It mirrors the vibrant nature of traditional basil pesto, yet its distinct flavor profile courtesy of the wood avens and wild garlic lends it an identity of its own. It’s a sauce, a dip, and a marinade all rolled into one. Being as versatile as it is, this pesto pairs wonderfully with staples such as pasta or used as a topping for my favorite, Grilled New England Cod, amplifying its flavor and imparting an undeniable freshness. Its allure goes further, spreading it onto warm, crusty bread, it transforms the simple into the sublime, proving to be a delightful companion to our traditional clam chowder. Moreover, it can be a creative addition to a garden salad and serves exciting dish options for my girls, Erin and Samantha, to explore.
All in all, the Wood Avens and Wild Garlic Pesto is not only simple to whip together, it’s a recipe that epitomizes the unfettered joy of home cooking. It draws on the purity of natural ingredients and brings forth a taste that can be deemed nothing short of an everyday luxury. Believe me, once you’ve given this recipe a try, you’ll be just as entranced as I am. Here’s to further culinary adventures and fantastic food discoveries!
What You’ll Need
- 2 cups of fresh Wood Avens leaves
- 1 cup of fresh Wild Garlic leaves
- 1/2 cup of pine nuts or walnuts
- 1/2 cup of freshly grated Parmesan cheese
- 1/3 cup of high-quality Olive Oil
- 1 Lemon, juiced
- 1/2 teaspoon of Sea Salt
- 1/4 teaspoon of freshly ground Black Pepper
Method
Step One
Firstly, gather all your ingredients together. Make sure your Wood Avens and Wild Garlic leaves are fresh and well washed to get rid of any dirt or insects.
Step Two
Place your Wood Avens leaves, Wild Garlic leaves and your choice of nuts – either pine or walnuts, in a food processor or blender. Whilst still being able to see small bits of the leaves and nuts, blend until coarsely chopped.
Step Three
Add the grated Parmesan cheese and the olive oil into the food processor or blender. Continually blend until the mixture turns into a paste. If required, slowly add more olive oil to reach your preferred consistency.
Step Four
Cut your lemon in half and squeeze in the juice, being careful to ensure no pips fall into the mixture. Add the sea salt and freshly ground black pepper to the mixture. Blend one final time until all the ingredients are thoroughly combined.
Step Five
Your Wood Avens and Wild Garlic Pesto is now ready! It can be stored in the fridge in an airtight container for up to a week, or you can serve it immediately with your favourite pasta or bread. Enjoy!
