5 Minute Wild Garlic Pesto

Do you make your own pesto? This homemade pesto recipe is quick, easy and so versatile.

🔹Ingredients:
large bunch of wild garlic leaves (100 g/ 3.5 oz)
1/4 cup pine nuts (34 g/ 1.2 oz)
1/4 cup sunflower seeds (35 g/ 1.2 oz)
1 tbsp lemon juice (15 ml)
1/2 cup extra virgin olive oil (120 ml)
1/2 tsp sea salt, or to taste
1/4 tsp black pepper, or to taste

🔹Instructions:
Place everything in a food processor and process until smooth or chunky. You can even use a mortar & pestle if you like it coarse, and get an extra workout! Store sealed in the fridge for up to 2 weeks or freeze for longer.

🔹Recipe tips:
This recipe is nut-free, dairy-free and nightshade-free but you can replace the seeds with any nuts, add parmesan and chile flakes. Wild garlic is low FODMAP - all of the flavor with none of the tummy issues!
Instead of wild garlic you can use fresh basil leaves and add 1 to 4 cloves of garlic.

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