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!
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.
|Energy||1245 kJ / 302 kcal||15%|
|- of which saturated fat acids||3.6 g||17.9%|
|- of which sugars||<0.4 g||0.4%|
- glass jar 190 g