Asparagus, New Potatoes and Vegan Wild Garlic Pesto

Asparagus, New Potatoes and Wild Garlic Pesto on a plate looking down.

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5 from 1 vote

Asparagus, New Potatoes and Vegan Wild Garlic Pesto

A super simple dish that makes the most of spring produce.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Side Dish

Cuisine: british, Vegan

Servings:

Calories: 631kcal

Author: Louise-Claire Cayzer

Ingredients

For the Wild Garlic Pesto (makes more than you will need here!)

2 big handfuls wild garlic- stems included!
75 g pine nuts you can also use cashew nuts, pumpkin or sunflower seeds.
2 Tbs nutritional yeast
Maldon or Kosher Salt to taste.
2-3 Tbs Olive oil

For the asparagus

250 g asparagus roughly 1 bunch or 10 stems
salt to taste

For the new potatoes

500 g new potatoes Scrubbed but with skin on!

Instructions

For the Wild Garlic Pesto

Make sure you wash, then wash again the wild garlic as there will be gritty bits, and no one wants gritty pesto
Shove everything in a food processer and blitz.
Stop every now and then and scrape down the sides of the processer
Blitz until smooth- taste for salt
Transfer to a glass jar & add a bit of olive oil over the top

For the New Potatoes

Cover with water and gently bring to the boil. Simmer until soft.

For the asparagus

Snap the woody ends off the asparagus spears.
Steam the asparagus over boiling water for 5-10 minutes (depending on how thick the spears are) You want them tender and bright green.

To assemble the dish

Cut the steamed potatoes into slices and arrange on a plate.
Drizzle the potatoes with the wild garlic pesto
Carefully arrange the asparagus spears over the top of the potatoes
Drizzle over more pesto, and sprinkle with salt to taste.

Notes

Nutritional Yeast is a cheesy flavoured sprinkle that is made from a strain of yeast that is grown on molasses. It's really high in B vitamins and makes a great alternative to parmesan cheese to sprinkle.

Nutrition