Spring is here...and its pesto time!

Well...
​It looks like spring is finally here in a rainy/sunny kind of not that warm type way, and tonight I did what any self-respecting foodie on a low budget would do at this time of year...MAKE PESTO. It's Wild Garlic season and i had everything i needed in the flat. So here you go. Please find my recipes for Wild Garlic Pesto and Sun-dried Tomato Pesto below. Beware  - these are vegan recipes. I don't even like Pecorino in pesto anyway, unless it's from Genova. That's a different story altogether!

Enjoy!
​ 
FTB x

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Wild Garlic Pesto:
bunch of wild garlic (you can pick it for FREE)
4 tbsp good quality olive oil
salt
pepper
fresh red chilli
lemon zest
1 segment of freshly squeezed lemon juice
1 clove garlic
handful toasted sunflower &/or pumpkin seeds

Sun-dried Tomato Pesto:
5-6 sun-dried tomatoes
3 tbsp good quality olive oil
1 clove garlic
​squeeze of lemon juice
salt
pepper
toasted  flaked almonds
toasted sunflower seeds
fresh red chilli (or dried chilli flakes)

​Method:
Chuck it all in a high-sized plastic pot or a
Nutri-bullet and BLEND.
Season and adjust quantities to taste.

​Eat with EVERYTHING!!! 

Variations: you can use any nut or seeds really - sunflower or pumpkin seeds, almonds, cashews etc. Something not too strong and creamy :) OR add pecorino. the chilli is optional. you can also use carrot tops if they are fresh, instead of wild garlic.

Serving Suggestion: Obvs with pasta :). but what about roasted veggies or grilled big chunks of courgette, or as a dressing with a salad or fresh asparagus. 

Mmm mmm mmm...