Vegan Wild Garlic Pesto

Recipe by Nikola Volfova

Ingredients

• 150g Roasted cashew nuts

• 100g Dairy free parmesan

• 1 Tbsp Yeast flakes

• 150g Wild garlic leaves

• 350g Olive oil

• 1/4 Lemon (juice only)

• Sea salt & cracked pepper (to taste)

Method

Step 1

Blitz cashew nuts, olive oil and yeast flakes together until the nuts are roughly chopped. Be careful not to puree them!

Step 2

Add in wild garlic leaf and pulse your food processor until the leaves are just blended.

Step 3

Remove from the machine and add in your grated parmesan, seasoning and lemon juice.

This recipe will work with normal parmesan if you don’t follow a plant based or dairy free diet.