Go wild this spring with Wild Garlic Pesto
Do you have a penchant for pasta? Or a passion for potatoes?
Sadly, in Spring, (and particularly if you are kapha type) these foods are often too heavy for the agni (digestive fire) and can overwhelm kapha dosha.
Good news though - if you gotta have them (every now and then) - Ayurveda says that if you add hot spicy, pungent foods and bitter greens to your plate, this will help to balance out the sweet, earthy nature of heavy carbs (such as wheat, potato, sweet potato etc). Pungent foods work by igniting the agni (digestive fire) meaning those potatoes won't land so hard and eating bitter greens with sweet foods slows absorption rate which keep your blood sugar balanced.
What better way to spicy up your plate then with delicious, nutritious Wild Garlic!
As a VERY potent pungent, wild garlic reduces kapha (which are typically higher in spring) and vata and increases pitta. As a natural antibacterial antibiotic, antiseptic ... (well pretty much anti-everything bad) wild Garlic not only tastes amazing but also provides incredible immune support! Wild Garlic also encourages detoxification and is a great libido booster đ Who wouldn't want that?
Wild garlic can be foraged for or bought from online farm shops and can be used it kitchari, salads, soups, pasta and rice dishes, as a coating for grilled meat or, best of all, pestođ
Ingredients
100g wild garlic leaves
50g Grated parmesan grated/nutritional yeast (vegan/veggie)
30g Hazelnuts or walnuts
20g Pine nuts, gently toasted
2 tbsp Olive oil
Juice of 1/2 lemon
Salt and pepper to taste
Instructions
1) Wash the wild garlic thoroughly, especially if foraged, until no dirt remains 2) Add all ingredients to a food processor (or pestle and mortar) and blend to desired consistency 3) Add to perfectly cooked-pasta or potato gnocchi, green leaves and enjoy!