Vegan Garlic Pesto

Instructions

Wash the garlic leaves and dry thoroughly. Dry roast the pumpkin seeds in a hot pan over a low-medium heat. Stir the seeds while roasting as they can burn easily.

Place the seeds, wild garlic, 1 teaspoon garlic powder, 4 tbsp of lemon juice and some zest then salt, yeast, pepper and oil to a food processor and process until chopped small. Add the crushed chillies to taste and mix in.

Transfer to a clean air tight container, top with an extra tablespoon of oil and store for up to 2 weeks in the fridge. Serve with pasta!