Ingredients

The following ingredients have 2 Servings
  • 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

Instruction

  • Place 50g wild garlic, 20g sunflower seeds, 2 tbsp olive oil, 2 tbsp 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.