Vegan and nut free wild garlic (ramson or bärlauch) pesto made with hemp & sunflower seeds. No cheese, no nutritional yeast, no problem.
Course Side Dish
Cuisine Vegan
Prep Time 5 minutesminutes
Total Time 5 minutesminutes
Servings 1cup
Ingredients
70grams/ 1/2 cup sunflower seeds
40grams/ 1/4 cup hulled hemp seedshemp hearts
30grams/ 1 cup wild garlic
½teaspoonsea saltto taste
½teaspoonpepper
Pinchof coconut sugar
2lemonsjuice (~1/3 cup)
60ml/ 1/4 cup olive oil
Instructions
Add the seeds, garlic, salt, pepper, sugar, and lemon juice to a food processor fitted with the blade attachment. Blend on high until mostly smooth, and then add the olive oil in a slow drizzle while blending until combined. Continue to mix until as smooth as possible.
Serve mixed with pasta, on bread, pizza, or crackers, or mix into salad dressing. Store in a sealed container in the refrigerator for up to five days.
Notes
• My food processor isn't particularly strong, so my pesto isn't completely smooth. It's still good but a high powered processor will likely result in a smoother texture.