Vegan Wild Garlic Pesto
An easy to make vegan version of Wild Garlic Pesto.
Servings: 16 portions
Calories: 53kcal
Equipment
Ingredients
- 150 g wild garlic about two big handfuls, stems included
- 50 g Pine nuts you can also use walnuts, cashew nuts, pumpkin or sunflower seeds.
- 3 tablespoon Extra Virgin Olive oil
- 2 tablespoon nutritional yeast
- 1 teaspoon Maldon or Kosher Salt
Instructions
- Make sure you wash, then wash again the wild garlic as there will be gritty bits, and no one wants gritty pesto. Dry thoroughly150 g wild garlic
- Toast the nuts or seeds in a dry frying pan.50 g Pine nuts
- Add the nuts and nutritional yeast to a food processor or blender and pulse.2 tablespoon nutritional yeast
- Now add everything else to a food processer and blitz.3 tablespoon Extra Virgin Olive oil, 1 teaspoon Maldon or Kosher Salt
- 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
- Keep in the fridge and use in everything!
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
Calories: 53kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 145mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.4mg