Wild Garlic Pesto

by Edward Daniel
Wild Garlic Pesto scattered with peppery basil, bitter sunflower seeds, nutritional yeast, olive oil and salt.

Intensify your tastebuds with lushness. And, go wowzers.

Wild Garlic Pesto scattered with peppery basil, bitter sunflower seeds, nutritional yeast, olive oil and salt.

This dish will obliterate your belief that vegan food can’t be super easy to make with a few choice ingredients.

Make this:

  • When you fancy a bit of pasta with a simple pesto sauce to create a little yumminess
  • When you’ve had a long day at work and a quick and dirty dish that’ll give you some zing
  • When Spring is in the air and you’ve had a forage of young garlic shoots at your local green

Wild Garlic Pesto was inspired when foraging wild garlic with friends in Cornwall as we clambered over fields to pick fresh shoots returning with our pickings to make this simple dish.

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.

Wild Garlic Pesto is vegan, a condiment, raw and paleo.

Love.

Edward x

Wild Garlic Pesto scattered with peppery basil, bitter sunflower seeds, nutritional yeast, olive oil and salt.
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Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 100g garlic leaves
  • 50g basil
  • 100g sunflower seeds
  • 100ml olive oil
  • 2tbs nutritional yeast
  • ¼ salt

Instructions

  1. Place all the ingredients in a chopper and roughly pulse ensuring that the seeds remain chunky.
  2. Store in a sealable jar until ready to use. Chill and use within a week.

 

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