Vegan Wild Garlic Pesto

Tis the season for wild garlic!

I have a confession though...

I am not much of a forager myself, although I love the concept I’m always worried about poisoning myself and picking the wrong thing! So I choose to play it safe and instead let others do the foraging on my behalf.

This week I was super excited to find some wild garlic in my Abel and Cole veg box; which I’m informed was wild foraged by a wonderful man called James. Thank you James!

So I made this recipe for you, courtesy of James.

I love wild garlic because:

It is an amazing immune booster.

Has antibacterial and antimicrobial qualities.

Lowers blood pressure.

Reduces cholesterol.

Improves blood circulation.

Is a wonderful heart protector and blood purifier.

Not to mention it tastes delicious!

I decided to make this without cheese and go for a vegan pesto instead. Although I am not vegan, I mostly avoid dairy and so prefer to use a plant based option in place of the cheese.

Ingredients

2 and 1/2 Cups of Wild Garlic - Leaves and Stem

1/2 Cup Raw, Cold Pressed Olive Oil

2tbsp Cashews

1.5tbsp Pine Nuts

3 tbsp Nutritional Yeast

1/2 tsp Himalayan Salt

Squeeze of Lemon Juice to taste

Method

Lightly toast the cashews and pine nuts in a pan until slightly browned.

Add all ingredients to a blender or food processor and mix until smooth; leave chunky if you like a textured pesto.

Serve immediately or keep in the fridge for up to 5 days.

Enjoy with pasta, roast vegetables, omelettes and well just about anything!