Wild Garlic Pesto

Serves: 10
Cooks in: 10 minutes
Difficulty: 3/10
Gluten free


2 big handfuls wild garlic 

70g/1/2 cup roasted hazelnuts

3 tbs hemp seeds

3 tbs pumpkin seeds

3 tbs nutritional yeast

best & juice of a lemon

120ml/1/2 cup extra virgin olive oil 

1 tsp miso paste

pinch sea salt & pepper

Wash and dry the wild garlic leaves. Place the toasted hazelnuts, hemp seeds, and pumpkin seeds in a food processor; blend until chopped fine. Add wild garlic and nutritional yeast then pulse until mixed well. Add the zest and juice of the lemon, olive oil, and miso paste. Season with salt and pepper. Blend to your desired consistency, and adjust seasoning if needed.

Transfer the pesto into a jar, cover the surface with a thin layer of olive oil to preserve freshness, and seal tightly. The pesto will keep in the refrigerator for up to a week or can be frozen for up to three months.