A proper springtime classic that'll make your kitchen smell amazing. This wild garlic pesto packs a punch and transforms even the most basic pasta into something special. Perfect for those days when you've spotted patches of wild garlic on your weekend wander.
• 2 large handfuls of wild garlic leaves, washed thoroughly
• 50g pine nuts (or sunflower seeds for nut-free)
• 5 tbsp good quality olive oil
• 1 lemon, juiced and zested
• 3 tbsp nutritional yeast
• Salt and pepper to taste
• 400g pasta of your choice
1. Toast the pine nuts or seeds in a dry pan until golden, then set aside to cool.
2. Roughly chop the wild garlic leaves and add to a food processor with the cooled nuts/seeds.
3. Blitz while slowly adding the olive oil until you get a rough paste.
4. Stir in the nutritional yeast, lemon juice and zest, and season generously.
5. Cook your pasta according to packet instructions, saving a cup of the starchy cooking water.
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