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Seasonal Recipe: Wild Garlic Pesto

1 large handful of wild garlic, washed (out of season, use fresh basil, mixing in some rocket and watercress for a sharper taste)
6 tbsp olive oil
3 tbsp cashew or pine nuts
Cracked black pepper and sea salt to taste
Optional: 1 tbsp of nutritional yeast flakes for an extra ‘cheesy’ taste
Also, add 1 clove crushed garlic if you aren’t using wild garlic

1. Lightly toast the cashew or pine nuts.
2. Roughly chop the wild garlic and put it in a blender with the rest of the ingredients, plus the toasted cashew/pine nuts.
3. Blend until smooth, adding more oil and seasoning to taste.
4. Serve on fresh pasta, with a few sun-dried tomatoes mixed through. Or add to the top of a Glamorgan Crumble for some extra Zing!

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