think i’m about 75% wild garlic pesto right now 🤣 smear it over hot buttered toast for a quick and delicious garlic bread 👍
Takes | 5 mins
Serves | 4
Plant-based | vegan | dairy-free
INGREDIENTS
30g wild garlic leaves (from a local farmers market or grocer)
15g vegan Parmesan
15g pine nuts, toasted
15g walnut halves
60ml extra virgin olive oil
¼ Lemon, juice and zest of
Sea salt and freshly ground black pepper, to season
METHOD
Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Add a generous generous dollop to hot buttered toast and sprinkle over with crushed chillies, if you like.
@misterrands 