Wild garlic pesto
Making wild garlic pesto couldn’t be easier and it’s the perfect use for the deliciously fragrant plant that is so abundant in the British countryside in the spring time.
Ingredients
- 50 g wild garlic washed
- 20 g sunflower seeds or pine nuts or cashew nuts
- 2 tablespoons olive oil
- 2 tablespoons nutritional yeast or vegan parmesan cheese alternative
- Salt and pepper
Instructions
- Place 50g wild garlic, 20g sunflower seeds, 2 tablespoon olive oil, 2 tablespoon nutritional yeast and a little salt and pepper together in a food processor and process well. You might need to scrape down the sides a few times.
- Add extra olive oil if needed until you have the consistency you like. Taste and add salt and pepper if needed.
- Feel free to double or even triple the quantities if you have more leaves available. You can store it in the fridge for a few days in a jar - top it up with olive oil to cover the pesto and stir well before serving.
- Serve with pasta, broccoli or other greens.
Notes
- You will need a blender or food processor to make this recipe.
- I have not included nutritional values for this recipe because I couldn't find accurate information about wild garlic.
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