No nuts, No Cheese. Still brilliant.
This is my favorite recipe from about a dozen variations of wild garlic pesto that I have tried. It has sunflower seeds instead of nuts. There is no cheese either, but the lemon gives it that extra special something. Quick and easy to make and very versatile. Keeps fresh for 2-3 weeks and can be frozen in smaller portions for longer term use.
100g Wild garlic leaves
3tbs Sunflower seeds
1tsp Lemon juice
3tbs. Olive oil
Just pop everything in to a food processor and blitz on pulse until the texture is just how you want it.
Seal in an airtight jar and store in the fridg for up to 2-3 weeks. Alternatively freeze in smaller portions (ice cube tray or silicon mini muffin moods work well).
Have a look at my earlier wild garlic post for many other ideas for using this wonderful leaf. Click here. More recipes to follow as I still have lots of lovely wild garlic to use!
Thanks to the Elephantastic Vegan who inspired me to try this.