Vegan Wild Garlic Pesto

Vegan Wild Garlic Pesto

Ingredients:

  • 100g Wild Garlic
  • 50g Blanched Hazelnuts 
  • 1/2 – 3/4 Cup Nutritional Yeast
  • 2 Tablespoons Olive Oil
  • 1-2 teaspoons Lemon Juice
  •  Dash or two of Sea Salt 
Vegan Wild Garlic Pesto

Method:

  1. Heat oven to 200°C ( 400°F) and toast hazelnuts for about 5 minutes or until lightly roasted then remove all/any skins.
  2. Thoroughly wash wild garlic and place in food processor with an “S” blade and blitz until garlic leaves are chopped into small fragments.
  3. Mix in hazelnuts, nutritional yeast, olive oil, lemon juice and blitz until the mixture reaches a thick pesto consistency.
  4. Additional olive oil and lemon juice can be added until desired taste and texture are reached.
  5. Add in a dash or two of sea salt and stir into pesto mixture.
  6. Place pesto into clean container with a lid and store in the fridge for up to two weeks.
Vegan Wild Garlic Pesto