Dairy Free Wild Garlic and Basil Pesto

 
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I never realised how easy it is to make pesto until now! A lovely neighbour gave us some wild garlic so I thought I’d give pesto making a go and its so easy and so tasty. If you don’t have wild garlic that’s OK you can substitute it for parsley, rocket or more basil and add in a garlic clove instead. Also if you don’t have pine nuts, that’s OK too, you can substitute these for cashews, walnuts or almonds.

I love it so much I’ve had this with nearly every meal since I made it - drizzled over scrambled eggs, in risotto, with pasta, prawns and vegetables, mixed with mayo in an open sandwich, on top of baked salmon…..the possibilities are endless!

Ingredients (makes 1 jar)

  • 1 cup wild garlic

  • 1 cup fresh basil

  • 2 tbsp pine nuts (if you don’t have pine nuts you could use cashews)

  • 2 tbsp nutritional yeast

  • Half tsp salt

  • 1/3 cup extra virgin olive oil

Method

Put the ingredients in a food processor and whizz. Add a little more olive oil if needed to get your desired consistency. Store in an airtight jar.

I love seeing your creations so if you make this please upload an image to social media and tag me in it and #clemmiemacphersonnutrition. Thank you and happy cooking!

Clemmie Macpherson