It’s not just we Italians who love Wild Garlic – brown bears love it too, which is why we affectionately call it ‘Bear Garlic’. It grows abundantly in the woodlands around Piedmont, and its strong flavour is a great match for fragrant basil, as one brings out the flavour of the other. We make our Wild Garlic Pesto with heaps of both, plus chives, Pecorino Romano cheese, and cashew nuts.
The flavour of wild garlic may be more gentle than a conventional clove, but our Wild Garlic Pesto recipe adds a sweet pungency to many dishes. It’s full of taste and texture, with a punchy taste that will really shake up a jacket potato, prawns and a whole book of great recipes.
Be in the know…Wild garlic will reduce blood pressure and hence, heart disease and the risk of stroke. It has multiple anti-bacterial, antibiotic and antiseptic qualities, so put some on your shopping list now!
How to use
With pasta, we think 100g of pasta per quarter jar of Pesto works best or visit our recipe collection for more inspiration.
Sunflower Seed Oil, Basil, Wild Garlic (16%), Garlic, Chives, Sea Salt, Pecorino Romano D.O.P. Cheese (MILK), Grana Padano D.O.P. Cheese (MILK,EGG), Cashew Nuts, Fructose, Garlic Powder, Vegetable Fibre, Acidity Regulator: Lactic Acid
Nutrition per 100g: Energy 1563kJ/379kcal, Fat 37.2g (of which Saturates 4.7g), Carbohydrate 6.9g (of which Sugars 1.9g), Fibre 2.1g,Protein 3.1g ,Salt 1.5g
Good to know
Contains: Milk, Egg, Nuts, Non-Vegetarian Cheese and Garlic (May also contain other nuts)
No added: MSG, GMO, Preservatives, Wheat, Gluten and Onion