Vegan Wild Garlic Pesto Overview
Freshly made Wild Garlic Pesto is an excellent way to celebrate the spring arrival. The fruits of spring are not as rich as ones of summer. Yet, they are probably more welcomed after a long period of dreariness.
Wild garlic leaves are not accessible in fresh form for too long (only for a couple of weeks), so we better make the best of them while we can. Making pesto is a great way to batch prep the herbs before they wither.
To make this Vegan Wild Garlic Pesto, all you’ll need besides the herb itself is olive oil, some roasted seeds or nuts (sunflower seeds, pumpkin seeds, almonds, cashews or walnuts will work just fine), lemon, spices and, optionally, nutritional yeast.
What to use it for then? Pasta is the first and foremost meal that goes so well with pesto! Like this wild garlic pesto pasta recipe. Add some tomatoes and toasted seed along with a couple of spoonfuls of this delicious condiment. Same, however, goes for most of the neutrally-tasting grains, e.g bulgur, couscous, quinoa. Or, alternatively, this pesto can serve as a sauce in an Earth or Buddha kind of bowl. Options are limitless here.
Enjoy this sourish creamy green pesto right away or keep refrigerated for up to 5-7 days. Bon appetit!
How to Serve Vegan Wild Garlic Pesto
Pasta is the first and foremost meal that goes so well with pesto! Add some tomatoes and toasted seed along with a couple of spoonfuls of this delicious condiment. Same, however, goes for most of the neutrally-tasting grains, e.g bulgur, couscous, quinoa. Or, alternatively, this pesto can serve as a sauce in an Earth or Buddha kind of bowl. Opt for whole grains over the refined option to maximize nutrients and the time meal keep you full. You may choose to add extra sources of protein to your meal, e.g. chickpeas or white beans or crumbled tofu. Extra greens on the side will go a long way!
Vegan Wild Garlic Pesto
- High-Speed Blender/Food Processor
- Glass Jar
- 100 g wild garlic
- 50 g pumpkin seeds (pepitas)
- 30 g sunflower seeds
- zest and juice of one unwaxed lemon
- 4 tbsp nutritional yeast
- 1/2 cup extra virgin olive oil
- 1/2 tsp sea salt
- black pepper to taste
- a pinch of chilly flakes optional
- Wash wild garlic leaves thuroughly and pat dry with a kitchen towel.
- Dry roast pumpkin and sunflower seeds in a pan for a couple of minutes until lightly golden.
- Place all ingredients into a food processor or a high-speed blender (immersion blender works fine too) and mix until creamy even consistency.
- Store refrigerated in a jar for up to 5-7 days.
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