Wild Garlic pesto butterbean stew

When you go for your nature walk in early spring, keep an eye open for wild garlic. Wild garlic is a nutritional powerhouse and is an excellent source of vitamins A, C, iron, phosphorus, and copper. It boasts similar health benefits to traditional garlic bulbs, such as immune health, anti-bacterial and antimicrobial properties, and it is supportive of blood pressure reduction.

I gathered some the other day and made my favourite wild garlic pesto to make this nourishing bean stew. As spring arrives, I naturally find myself reaching for more beans, lentils and chickpeas. They’re simple, grounding foods, but also the fibre they contain supports digestion and helps the body clear out what it doesn’t need without any extreme Spring “detox.” It’s a more natural way of supporting the body, just by eating in alignment with the season. This pesto recipe is easy and helps create a super yummy dinner ready in under 30 minutes.

Wild garlic pesto recipe

80g wild garlic
40g fresh parsley
30g spinach
40g fresh basil
40g walnuts
40g parmesan
50ml olive oil
Good squeeze of lemon
Pinch of sea salt

For my bean stew, I used jarred butter beans and their stock and a chopped courgette because that’s what I had in the fridge, but you could add any other vegetable in, such as asparagus. To cook, simply add everything to a pan and allow it to simmer for 20 minutes. Add additional bone broth or stock as needed.

Do you love wild garlic season?