WWW.FREI-STYLE.COMVegan Wild Garlic Pesto
Ingredients
- 100 g (3.5 oz.) wild garlic
- 50 g (1/3 cup) pine nuts ((alternatively sunflower seeds))
- 50 g (1/2 cup) vegan parmesan (e.g. from Violife)
- Zest of 1/2 lemon
- 1/2 tsp salt
- pinch of pepper
- 75 ml (1/3 cup) olive oil
Instructions
- 1.Wash and dry the wild garlic well
- 2.Roast the pine nuts in a pan
- 3.Put all ingredients (except the oil) in a mixer or high container
- 4.Mix well or blend with a hand blender and slowly add the olive oil
- 5.Keep refrigerated in a sealable jar
Notes
Toast the pine nuts only briefly in a dry pan until fragrant – that gives the pesto a fine nutty aroma without turning bitter. If you'd rather save on pine nuts, sunflower seeds work just as well. Let the olive oil run in slowly so the pesto turns nicely creamy. Cover it in the jar with a thin layer of oil and it keeps for about a week in the fridge, holding on to its lovely green colour.