in Recipes

Vegan wild garlic pesto

updated

Spread the love

Ingredients for 1 servings:

  • 50 g cheese substitute (vegan Parmesan substitute)
  • 25 g pine nuts
  • 2 garlic cloves, squeezed
  • 100 ml sunflower oil
  • 1 tsp sea salt
  • 1 tsp pepper, green, ground
  • 100 g wild garlic, chopped
  • 25 g pumpkin seeds
  • 70 ml walnut oil
  • 30 g walnut kernels, chopped
  • 80 ml olive oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Combine all ingredients in a tall container and puree with a hand blender. Pour into sterile jars, clean the rims, and seal tightly. The pesto will keep for several weeks if refrigerated.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Stuffed sweet potatoes with chickpeas, tomatoes, curry and feta

Till's marinade for chicken breast