Wild garlic pesto with creamy millet and marinaded veggies
For the Pesto (makes 1 jar, enough for leftovers to keep)
2 handfuls Wild garlic leaves
½ cup nuts/seeds (pine nuts, cashews, sunflower seeds, walnuts, pecans…)
1 cup Rapeseed oil/Olive oil
1 Tbsp Nutritional yeast flakes
½ tsp salt
Put the nuts or seeds at the bottom of a blender, add oil and blend until the nuts are broken down. Add the washed and torn wild garlic leaves and stems, salt and nutritional yeast flakes if using. Blend until creamy, then transfer into jars, pouring a little more olive oil ontop of the pesto to keep it from discolouring. Store in the fridge.
For the marinaded vegetables
1 red/yellow pepper
4 small brown mushrooms
1 red onion
1 clove garlic
1 tbsp tamari
2 tbsp olive oil
Slice the courgette, pepper, mushrooms and onion into slices about 1/2 cm thick and place in a shallow baking dish. Crush the garlic and toss over the vegetables with the tamari and oil. Leave to marinade for at least 4 hours or up to 3 days. If you have a dehydrator, you can pop the dish in and dry for 1-4 hours at 42 deg C, and serve the vegetables warm.
For the creamy millet
1 tbsp ghee/ coconut oil
2 c boiling water
Heat the ghee or oil in a saucepan and add the millet. Toast gently for a couple of minutes until a few of the grains start to pop, then add the boiled water. Turn down to a simmer, then cover and leave undisturbed for 20 minutes. Remove from the heat and leave to stand for another 5-10 minutes before fluffing up with a fork.
Split the millet between bowls, add a big dollop of pesto and stir roughly to swirl the pesto in. Spoon some of the marinaded vegetables over the millet, drizzling some of the marinade ontop. Sprinkle with toasted pumpkin seeds, chickpeas, sprouted beans or what ever crunchy protein you have to hand.
Ps.. I love to make seasonal pestos using different flavoursome herbs throughout the year, so expect to see some more 'alternative' pesto recipes in the future! Whats your favourite ingredient to make into pesto??