Vegan Wild Garlic and Sunflower Seed Pesto
Servings: 250 g - 300g ish pot
- 3 cups wild garlic leaves and the tender stems
- 1 -2 cup extra virgin olive oil
- Zest of one small unwaxed lemon
- Juice of the small unwaxed lemon
- Salt to taste
Wash the wild garlic leaves in plenty of cold water and then shake the water off in a salad spinner.
Do this a few times to make sure you get rid of any teeny, tiny bugs and the like.
Pop the leaves in a mixer or a pestle and mortar.
Add the rest of the ingredients and blitz.
Add salt to taste and blitz again.
Check for more oil or lemon or salt and blitz again if need be.
POur into a sterilised jar and keep in the fridge.