I get wild garlic leaves in my veg bag quite a lot and I have a hard time using them all up usually. They have quite a strong flavour so you only need to add one or two to most dishes. With this pesto I used them all up in one go and it was fab!
Here’s a picture of wild garlic leaves:
I just threw the whole bunch in the food processor with a half a cup of cashews, a sprinkle of salt & pepper, a teaspoon mixed italian herbs, a tablespoon of lemon juice and a few big glugs of olive oil. Blitz until combined and add oil/lemon juice until you get to a good consistency. Meanwhile boil up some of your favourite pasta and cut a handful of cherry tomatoes in half. Toss it all together and you’ve got a healthy, tasty, vegan pesto extravaganza.