Wild Garlic Pesto has an intense garlicy flavour tempered by the basil. This dish uses fresh garlic leaves instead of cloves. Spring time is a great time to forage for these leaves. I love how the sunflower seeds add a little crunch with the nutritional yeast giving a cheesy flavour to this dish.
By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".