Recipe Card
The Vegan Wild Garlic Pesto Pasta I Make Almost Every Week
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 3
- Calories
- 478 kcal
- Protein
- 15.44 g
- Carbs
- 60.27 g
- Fat
- 16.57 g
Ingredients
- 100 gwild garlic leaves ((or spinach, kale leaves + 2 garlic cloves))
- 70 galmonds ((or walnuts, pecans, hazelnuts, pine nuts, pistachios, hemp seeds, sunflower seeds or pumpkin seeds))
- 4 tbspcapers ((optional))
- 4 tbspnutritional yeast ((optional))
- 120 mlextra virgin olive oil
- to tastesalt and black pepper
- 1 largecourgette
- 2 tspolive oil
- 200 gpasta ((GF if necessary) or boiled potatoes)
- to tastemild chilli flakes ((optional))
Instructions
- 1
Wash wild garlic leaves really well and blot them with a kitchen towel or simply leave to air-dry.
- 2
Dry-roast your almonds or any other nuts or seeds until lightly charred and fragrant. Allow them to cool down completely before blending in the pesto.
- 3
Grind almonds first, then add all remaining ingredients (except olive oil and salt) and blitz well. While blending, trickle in olive oil and add salt to taste.
- 4
Slice courgette really thinly and sauté in olive oil until browned.
- 5
Cook pasta al dente, reserving a little cooking water just before draining.
- 6
Coat drained pasta with pesto, using a bit of cooking water if necessary. Serve topped with courgette, nuts, and chili flakes.
- 7
Transfer remaining pesto to a jar, top with olive oil, and store in the fridge for 2-3 weeks.