Wild Garlic Pesto

Wild Garlic Pesto

Ingredients

• 100g fresh wild garlic leaves (washed, dried, stems trimmed)
• 50g pine nuts (lightly toasted for best flavor)
• 3–4 tbsp nutritional yeast
• 120ml extra virgin olive oil
• 1–2 tbsp lemon juice (to taste)
• ½ tsp salt (adjust to taste)
• Freshly ground black pepper

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Method

1. Toast the pine nuts
   Gently toast them in a dry pan over medium heat until golden. Let them cool.
2. Blend the base
   Add wild garlic, pine nuts, nutritional yeast and lemon juice into a food processor.
3. Add oil gradually
   Pulse while slowly pouring in the olive oil until you reach your desired consistency (chunky or smooth).
4. Season
   Taste and adjust with salt, pepper, or more lemon juice for brightness.

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Tips & Variations

• Consistency tweak: Add a splash of water for a lighter, more spreadable pesto.
• Nut swap: If pine nuts are pricey, try cashews or walnuts.
• Extra depth: A pinch of miso paste adds umami.
• Storage: Keep in a jar in the fridge with a thin layer of olive oil on top—lasts 5 days. You can also freeze it in ice cube trays.