Vegan Pesto-Or Uncooked Cold Sauce

 Vegan Pesto- Or Uncooked Cold Sauce

I believe normally (or have heard from Italian friends) that Pesto (or Uncooked Cold Sauce as they call it) is made with Italian Pecorino Cheese, though this recipe calls for Tofu instead. Also, Wild Garlic or Ramsoms are in season so that makes a great flavoured Pesto and Carrot Tops. I used Pine-Nuts for this recipe though you can also use Walnuts. We have a patch in our garden of Wild Garlic, that springs up every year (it self seeded many years ago).

1 Cup Pinenuts or Walnuts

1/3 Cup Olive Oil

1/3 Cup Tofu (Silken  or Firm)

1 1/2 Cup Fresh Basil, Cooked Carrot Tops or Wild Garlic (Ramsoms)

1/4 Tea Spoon Sea Salt

2 Small Cloves Garlic if you are using Wild Garlic (Ramsoms) you can omit this

A Twist of Freshly Ground Pepper

1 Table Spoon White Miso (I used a homemade Chickpea variety though you can use the Sweet White Clearspring Miso pouch from the Supermarket).

Toast Pine Nuts or Walnuts until golden (make sure to use a low heat as you don't want them to over roast) in a skillet, Prepare other ingredients placing in Food Processor, blend Tofu, add all other ingredients- Pine Nuts or Walnuts last. Store in a Glass jar topped up with Olive Oil or use immediately.

💥Top Sustainability Tip. You can forage for Ramsoms in the woodland, they release a familiar strong garlic aroma, they have a small pod like flower once they've matured and wide leaves, they're great in Salads. Make sure that you don't over forage as some people, this year especially, are upset about them all being taken...though they are easy to propagate- though be warned they may end up taking over your neighbours gardens as they spread readily and can become invasive once they've spread.