Vegan Wild Garlic Pesto Recipe
Ingredients
- 130 grams toasted almonds
- 150 grams wild garlic leaves
- 2 tablespoons fresh lemon juice
- 1-1½ teaspoons salt
- ½ teaspoon lemon zest
- ¼ teaspoon mustard powder (optional)
- 125 millilitres olive oil ½ cup
Instructions
- Add the almonds to your food processor and pulse to break them up.
- Add wild garlic, lemon juice, 1 teaspoon of the salt, lemon juice and mustard powder (optional) and whiz it all together into a paste.
- Finally, add the olive oil and pulse through. Taste for seasoning and add the additional salt if necessary.