With spring comes fresh wild garlic. There are many things you can do with this flavourful herb. How about a vegan wild garlic pesto, for example?

Preparation 10 minutes | Preparation 10 minutes | Total 20 minutes

Ingredients

For 4 people

For the vegan parmesan​

• 30g almonds
• 30g cashews
• 1tbsp yeast flakes
• 1tsp garlic powder
• 1/3tsp salt​

For the vegan wild garlic pesto

• 150g wild garlic
• 200ml rapeseed oil​
• 1/2tsp salt

Preparation

Vegan parmesan

1. Place the ingredients in the food processor and chop to a coarse powder.
2. Loosen the vegan parmesan slightly with a fork.

Vegan wild garlic pesto

1. Wash the wild garlic well and place on a clean kitchen towel to dry, then roughly chop.
2. Carefully process the chopped wild garlic in portions with a little oil in the food processor to form a paste (do not overmix).
3. Mix in the vegan parmesan and season with salt.
4. Enjoy directly with spaghetti or fill into preserving jars.
   

Tip!

If you want to store the pesto in a preserving jar, add a layer of rapeseed oil on top before you screw the lid on and keep it in the fridge. It will keep for a good two to three weeks.

It's best to make double or triple the amount of vegan Parmesan. That way, you'll always have vegan sprinkled cheese for pasta in stock.