Wild Garlic Pesto Linguine with Vegan Cheese
Ingredients
- 2 cups wild garlic
- 1 cup fresh basil
- 1/2 cup toasted walnuts
- 1/2 cup toasted pumpkin seeds
- 1/2 cup olive oil
- Juice from 1 lemon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Linguine
- Vegan cheese
Preparation
Blend all pesto ingredients together using a hand-held electric blender.
Cook the linguine according to package instructions.
Toss the cooked pasta with the pesto and add vegan cheese to taste.
Tips
The pesto can be stored in the fridge for up to two weeks, but it is best consumed soon after making as the wild garlic flavor diminishes over time.
