Description
This wild garlic pesto is one of my favorite spring condiments — fresh, fragrant, and incredibly versatile. Made with wild garlic leaves, nutritional yeast, pine nuts, extra virgin olive oil, and lemon, it comes together in minutes and is delicious tossed with pasta, spread on sandwiches, or served with grilled meats, fish, and roasted vegetables.
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.