Description
This wild garlic pesto is a nutritional powerhouse and a delicious green concoction that goes with everything during spring and summer.
Ingredients
- 150 grams of wild garlic, washed and pat dried, roughly chopped
- 1 small handful of spinach (for added bulk, as the wild garlic can be quite spicy)
- 60 grams pine nuts, toasted
- zest of one organic lemon
- 1 tablespoon nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon fresh pepper
- 1/2 cup extra virgin olive oil
- juice of 1/2 lemon (or more to taste)
Instructions
- Toast the pine nuts in a skillet on the lowest heat, and keep an eye on them as they can burn fast. Stir frequently until golden and fragrant (about 7 minutes). Let them cool.
- Gather all the ingredients, wash, and pat dry the greens. Roughly chop them.
- Add all the dry ingredients to a food processor and process until chopped. Start adding the olive oil and continue to process until the desired consistency. Season with lemon juice and more salt and pepper if necessary.
- If you eat dairy, you can add Parmigiano instead of nutritional yeast.