Wild garlic has to be one of the best things about Spring. When you start to see it bloom in the woods it is a gentle reminder that Winter is over and Summer is on it’s merry way.
I love that you can put wild garlic with pretty much everything – pizza, toast, salads, pasta and my favourite ~ sourdough pancakes. It is seriously good and so easy to make. This recipe is dairy free but the nutritional yeast could be swapped for parmesan if you are eating cheese for a little extra punch.
Wild Garlic Pesto
Ingredients:
- 150g wild garlic
- 30g nutritional yeast
- 20g nuts or seeds (I used linseeds)
- 50g olive oil
- pinch of salt and pepper
Method:
- Place all ingredients together in a blender and blend until smooth
- Add a drizzle more oil if it gets stuck at all and more salt and pepper to taste
- Enjoy :~)
- You only need a little as a side to get a good flavour and the rest will last for up to 3 days in a sealed container in the fridge.
FLEURMENTATION 