Wild Garlic Pesto

Wild garlic leaves are a really special treat only available in early spring and we are lucky to have some in our herb garden. They have a lovely delicate garlic flavor and are useful in many recipes.

Yield: 1 cup

Ingredients:

• 3 cups wild garlic leaves
• ⅓ – ½ cup ground almonds
• ¼ cup olive oil
• 2 tablespoons lemon juice
• ¼ teaspoon dry mustard powder
• ¼ teaspoon salt
• ⅓ cup nutritional yeast
• black pepper – dash to taste

Directions:

1. Wash the wild garlic leaves well and spin dry.
2. Place in a food processor.
3. Add the lemon juice and olive oil.
4. Process to a fine paste.
5. Add the salt, dry mustard and nutritional yeast and process again.
6. Season to taste with a dash of black pepper.

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• Vegan Dandelion Pesto
• Turnip Green – Almond Pesto
• Zwiebelkuchen with Chestnuts and Sage Pesto

from Vegalicious http://ift.tt/2pJux9m
via Why You Should Consider Buying Organic Food