Vegan Wild Garlic Pesto
Zesty and sourish, this Vegan Wild Garlic Pesto is a great way to add new flavors to your pasta or other dishes.
Servings 16 tbsp
- 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.