Photo: Zdravka Kokalova

Wild Garlic Pesto

Wild Garlic Pesto

Zhizhevo, the village with the hard-to-pronounce name, is quickly turning into basecamp for our products made of foraged greens.

Daniela is our long-standing partner in the village of Zhizhevo, Southern Bulgaria, with whom we make our nettle puree. She is also the person who created the recipe for our wild garlic pesto. We don’t only pick the wild garlic from organically certified areas around the village, but it’s also where the plant turns into pesto.

Maybe some of you have been fortunate enough to pick wild garlic on hikes through deciduous forests in the Spring. Of course in nature, you won’t find it in a jar, ready to eat. That’s why we decided to prepare it for you. harmonica is the first Bulgarian brand to make wild garlic pesto. And its vegan!

Qualities

Wild from fresh, seasonal and local Bulgarian wild garlic foraged on the slopes of Western Rhodope Mountains
Taste balanced and mild, with wild garlic as the principal flavor player
Appearance dip, spread
Storage in a cool, dark place. Once opened, store in the fridge.

What's in it

Organic wild garlic, organic sunflower oil, organic oat fibers, organic wholegrain sesame tahini, organic sunflower seeds, Himalayan salt, and citric acid as acidity regulator.

How's it made

All the ingredients are mixed and blended raw. The mix is poured into jars, which are then sterilized.

Nutritional facts

Energy 1245 kJ / 302 kcal 15%
Fats 30 g 43%
- of which saturated fat acids 3.6 g 17.9%
Carbohydrates 1.5 g 0.6%
- of which sugars <0.4 g 0.4%
Proteins 4 g 7.9%
Salt 0.9 g 14%

  • Certified Organic
  • Vegan
  • GMO Free
  • Pesticide Free
  • BG-BIO-02

Packaging

  • glass jar 190 g

Ideas

1 or 2 teaspoons (up to your taste) – in salads or in pasta.

From Bulgarian wild garlic growing peacefully up in the mountains in the fresh air. The best part – no need to bend down to pick it yourself!

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