Updated: May 16
Wild Garlic Pesto
I make tons of this and freeze it in batches in paper Sandwich bags in the freezer...
Its super simple and cheap to make... you can use any nuts you have handy, my favourite are a mix of cashew‘s and hazelnut’s...
My vegan recipe uses nutritional yeast instead of the parmasan to give it a creamy cheesy taste without the dairy...
500g Wild Garlic (washed and dried)
250g nuts or seeds of choice toasted or roasted
1 tbsp nutritional yeast
1 drop of doterra basil Essential oil 100ml olive oil or more if you want a looser texture
Chuck it all in your good processor and blend it together, until you get the consistency you require. I like mine super smooth and creamy so I can spread it on my toast.
Store in a glass jar or portion it up and freeze.
For me this is total comfort food luxury in the morning. Its so delicious but not too sweet. I love it on top of a thick green smoothy with extra fruit and come coconut yogurt on top, or just with oat milk and banana if I’m short of time.
100ml extra virgin olive oil or flax seed oil
90g honey or maple syrup
100g light tahini paste
200g rolled oats
50g cashew nuts, roughly chopped
100g ground seeds (I like a mix of hemp, flax, pumpkin and sunflower)
50g goji berries
50g coco nibs
2 tbsp Maca Powder
Preheat oven to gas mark 4/180.C
Combine the oil, honey and tahini in a large saucepan and heat gently until melted together. Add all of the dry ingredients and mix thoroughly.
Line two baking trays with baking parchment and spread out the mixture thinly and evenly.
Bake for about 10 mins, maybe check it after 7 mins if you have a fan oven to prevent it burning on top.
Store in a clip top jar for up to 3 weeks.
This recipe was a total triumph. So quick and delicious and keeps in the fridge for a good few days.
1 whole cauliflower
handfuls of each parsley, mint and coriander
1 ripe juicy tomato
1 red chili- de-seeded if you don’t want it hot
juice of 1 lemon
1/2 red onion
1 clove garlic
1 tsp allspice
salt and pepper
Put all of the ingredients except the cauliflower in a food processor and pulse a few times to chop it all small.
Add the cauliflower broken into florets and pulse again until the ca resembles a bulgar wheat gain type size.
Season as desired and drizzle with olive oil before serving.