By nutritional therapist Christine Bailey

Wild garlic or ramsons, as they are also known, are quite easy to find for free. Usually found in broad clumps in deciduous woodland areas or by river banks, wild garlic can be identified by its long, wide leaves and when in full bloom, pretty white star-like flowers. The strong garlic smell is unmistakable. They are delicious in a wealth of recipes – stews, soups, dressings and of course pesto. This is wonderful served with lamb.

You can make this vegan by omitting the cheese and using 2 tbsp nutritional yeast flakes instead.

Ingredients:
1 large handful of wild garlic, washed
1 small handful of curly parsley
60g toasted pine nuts or pistachio nuts
50g grated parmesan cheese
150ml olive oil
1 tbsp fresh lemon juice
Sea salt and black pepper

Method:
Place all the ingredients except the oil into a food processor and blend to form a coarse paste. Gradually add the olive oil to form a thick pesto.

Keep in the fridge for up to 1 week. It will also freeze well.

About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press,  Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.

Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.

For more information visit her website www.christinebailey.co.uk or follow her on Facebook and Twitter.