I’ll be honest guys - this recipe is more of a guideline than an actual recipe, so feel free to add more or less to your own taste!
Ingredients:
100g Wild garlic leaves, washed
40g toasted sunflower seeds (8 minutes at 200 degrees/gas mark 6 in the oven)
30g nutritional yeast
80ml olive oil
Sea salt and black pepper
Method:
- Either chuck everything into a blender and blitz until a paste forms, or finely chop your leaves and toasted seeds and mix them along with the rest of the ingredients together in a bowl.
- Pour your pesto into a clean, sterilised jar and cover the top with more oil (this helps preserve it!) or alternatively as I do, eat immediately! Unopened this will last approximately 2 weeks in the fridge.
Video guides:
Foraging for wild garlic
Making wild garlic pesto