Mediterranean style, vegan wild garlic pesto recipe with walnuts and green olives (no cheese). Lovely addition to salads, spreads, pasta, veggies, roasts and fish.
Course: Appetizer, Pesto
Cuisine: European, Mediterranean
1large bunch wild garlicapprox. 100/150g
2wafers of crispbreadgerman thin crackers
Juice of 1/2 lemon
1/2cup/ 50g walnutsfinely chopped
2-3tbspolive oilextra virgin
2tbspsesame seedsor 1 tbsp tahini
Wash wild garlic under cold water. Remove stems if preferred.
Then crush crispbread with your hands in smaller pieces and place with remaining ingredients (wild garlic leaves, olives, lemon juice, olive oil, sesame seeds (or tahini)) in high speed food processor and blend until well combined.
Check regularly if desired consistency is reached. Enjoy over crispbread, salads, pasta, veggies or roast.
See above recipe for best tips and tricks.
Please note: pesto consistency and flavor can be adjusted to your taste preferences by adding or reducing number and type of products.