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Raw Vegan Wild Garlic Spring Greens Pesto Recipe

Traditional Pesto calls for generous quantities of basil, but wild garlic and other herbs, greens and edible weeds also make for equally tasty pestos. This Raw Vegan Wild Spring Greens Pesto uses wild garlic, plentiful in Spring, various foraged edible wild greens : chickweed, dandelion, lamb's quarters, ... and spring baby spinach. Cashews and flaked almonds bring crunch, while nutritional yeast replaces the traditional hard cheese flavour, and this version leaves the garlic out, due to the heavy presence of wild garlic. Absolutely delicious on toast, pasta, eggs, in sandwiches, to make a pesto risotto or even as a dip for raw vegetable sticks.

Customer Rating:
5.0

(2 votes)

1 Customer Review(s)

Posted by: michael
On: 08/04/2015

Cuisine

Italian

Time

< 15 mins

Skill Level

Newbie

Serves

Courses etc.

Detox
Nibbles and Snacks
Recipes for kids
Side dishes

You will need

Ingredient	Add
100g wild garlic	Awaiting stock	More products
100g baby spinach		More products
about 100g mixed foraged wild greens
50g raw cashews		More products
50g flaked almonds		More products
1 Tbsp nutritional yeast		More products
1 lemon, juiced		More products
1/8 tsp ground white pepper		More products
1/4 tsp Himalayan rose crystal salt	Awaiting stock	More products
1/4 cup extra virgin olive oil		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Put the greens, nuts, nutritional yeast, lemon juice, pepper and salt in a food processor and pulse until well processed. Taste and adjust seasoning if necessary.
Add the olive oil and process shortly.
Scoop the pesto out of food processor into a clean glass airtight jar. The pesto will keep in the fridge for a week.