Vegan wild garlic pesto
Simple recipe for a vegan ramsons pesto with walnuts, sunflower seeds, vegan parmesan cheese and extra virgin olive oil
Servings: 3 servings
Const: low
Equipment
- immersion blender
Ingredients
- 80 g fresh wild garlic
- 25 g vegan parmesan
- 20 g 1.23 oz walnuts
- 10 g sunflower seeds
- 30 g extra virgin olive oil (+ a drizzle of oil to cover the surface of the pesto for storage)
- 1/4 lemon wedge (optional)
- as needed salt
Instructions
- Wash the wild garlic under running water.
- Put all the ingredients in an immersion blender container (as long as it has high sides).
- Blend until smooth.
- Use pesto to dress your pasta, on crostini or as you prefer.
Notes
Storage tips:
Refrigerated: to store your pesto inside the refrigerator, place it inside a glass jar or airtight container. Leave a little margin so you can add a drizzle of oil to the surface of the pesto. This will keep your pesto fresh and bright green for at least 5 days.
Freezer:
- In a glass jar - To store your pesto inside the freezer, place it inside a glass jar or any other airtight container. Leave a little margin so you can add a drizzle of oil to the surface of the pesto.
Close the jar and store in the freezer. this way your pesto will stay good for 7-8 months. - With the ice mold - This is a perfect option for having mono-portions of pesto for one person. You'll need to fill each cube in your icing mold with pesto. Leave a little margin so you can add a drizzle of oil on top of the pesto.
Place back in the freezer cautiously and let it freeze for 10 hours. Then remove the cubes from the mold and place them inside a resealable bag.