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Treat yourself with Vegusto: Recipe No. 153

Veagan Wild garlic pesto with Vegusto No-Muh

Hearty homemade vegan wild garlic pesto. Freshly collected wild garlic, roasted pine nuts, sunflower oil, salt, nutritional yeast and a little No Moo, blend gently. A little effort that pays off: the homemade wild garlic pesto is simply delicious! Perfect as a small present.

Preparation

Wash the wild garlic thoroughly and dry in a salad spinner. For a long shelf life of the pesto, pat the wild garlic leaves dry with a household paper.
Cut the wild garlic into thin strips.
In the meantime, toast the pine nuts in a coated frying pan without fat for a few minutes until golden brown and then allow to cool.
Coarsely grate the Vegusto No-Moo.
Put the roasted pine nuts, the grated No-Moo, the lemon juice, the oil, the yeast and the salt in a high bowl and blend finely with a hand blender.
Now add the thinly sliced wild garlic and stir in by hand.
The reason is that most herbs tend to taste grassy if they have been chopped too long and too finely.
Season the pesto with a little salt.
Transfer the vegan wild garlic pesto to a clean, boiled disposable jar.
If air pockets appear when filling the jar, press them out with the help of a teaspoon by running the spoon down the inner rim of the jar.
Close the jar and store in the refrigerator.

In the fridge, the wild garlic vegan pesto can be kept for a few days. If the pesto is not consumed for a longer period of time, we recommend covering the pesto surface with mild olive or sunflower oil.