Pesto is easily made in a food processor or blender using something green – typically fresh basil leaves, a nut or seed, oil and optional cheese. Wild garlic makes for a great “something green” and blends well with almonds, cashews, walnuts or pumpkin seeds. Traditionally it would be made with pecorino or parmesan cheese, but this recipe packs so much flavour that it really is not missed and is then vegan. Depending on the consistency you opt for you can then use the pesto as a dressing, spread, pasta sauce or dollop it on the top of a bowl of soup with a swirl of yogurt.





