Wild Garlic Vegan Pesto

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pesto

• 350 g wild garlic (leaves)
• 250 g walnuts (or cashews, or nuts on hand)
• 200 ml olive oil
• 1 1/2 tsp salt
• 1 1/2 lemons (juice from 1½ lemons)

Contains: nuts

How to make it

1. Place the wild garlic leaves in a blender along with the juice from 1.5 lemons.
2. Blend everything together as finely as possible.
3. Add the nuts, olive oil and salt.
4. Blend everything together until smooth, ensuring no large pieces of nuts remain.
5. Begin on lower speed and gradually increase.
6. Blend for 3–4 minutes. Depending on your taste and how you plan to use the pesto, you can also add a little black or red pepper.
7. You can place the wild garlic pesto into jars and pour a little olive oil on top of each jar to fully submerge the pesto. You’ll end up with about 1 kg of pesto, which will require 2–3 jars depending on their size.
8. Seal well and store in the refrigerator or freezer.

Nutrition