Wild garlic is one of our favourite wild foods, we make all kinds of this with it (check out our posts on wild garlic kimchi & pickled wild garlic buds too). Here is the recipe we use for this garlicky, tangy, and super versatile wild garlic pesto. We hope you enjoy it as much as us!

Vegan Wild Garlic Pesto (makes 1 small jar)

Ingredients

• 150g Wild Garlic Leaves
• 1/2 cup (65g) Pumpkin Kernels (you can also use pine nuts, sunflower seeds, or something similar)
• 1 small lemon (zest & juice)
• 1/2 cup (120ml) Olive Oil
• 4 tbsp Nutritional Yeast (this is what we had and makes this a vegan pesto, but you can use parmesan if you prefer)
• 1/2 tsp Salt
• 1 pinch Pepper (or to your taste)
• 1 pinch Chilli flakes (or to your taste)

Directions

1. Dry fry the pumpkin kernels on a low heat till they start to pop, then set them aside to cool
2. Add all the ingredients (including the cooled pumpkin kernels) except for the oil & chilli flakes to your blender and process till fine
3. Add oil & chilli flakes, mix and adjust seasoning to taste

Storage

Transfer into a clean jar and add a spoon of oil on top, store in the fridge for 2-3 weeks