Now, this is a recipe that got lost in my files for a while – so it seems slightly out of season. However, I only rediscovered the recipe recently, and remembered just how much I love it – so I knew I had to publish it right away.
I’m currently travelling in Los Angeles and California. I’ve been here for 3 weeks so far, and I’m in the U.S. for 2 months in total. I’ve been on a real adventure already, and I’m looking forward to sharing the tales with you at some point soon in greater detail. It’s so great to be back in Los Angeles, as it’s always felt like home. I love the food, the weather and the people. It’s all pure magic.
The vegan food here is incredible, there are so many delicious products to buy, restaurants to dine at, and new things to try. I’ve been eating so many delicious foods! My favourite discoveries so far have been the vegan cookies – I’ve tried sooooo many. The ones I’ve tried out here are definitely the best I’ve ever had.
But back to the recipe, this is a beautiful, simple pesto recipe made with one of my all time favourite ingredients; wild garlic. This pesto is full of flavour, and it’s perfect with pasta, in salads or to spoon on top of pizza. I hope you enjoy it!
wild garlic & spinach pesto
30g fresh basil
15g wild garlic
2/3 cup (100g) pine nuts
1 tsp nutritional yeast flakes
2 tbsp extra virgin olive oil
2 tbsp freshly squeezed lemon juice
1/4 tsp sea salt
black pepper, to taste
1. Add the basil, wild garlic, spinach, pine nuts, yeast flakes, lemon juice, olive oil, salt and pepper into a blender and blend into a smooth pesto consistency.
2. When this is done, scoop the pesto into a jar and store in the fridge ready to serve.