Instructions

• Clean the garlic leaves with water, dry as thoroughly as possible by hand then leave to dry.

• Roast the pumpkin seeds in a pan over a low heat while stirring frequently and leave to cool.

• Tip the dry garlic leaves, room temperature pumpkin seeds, pepper, nutritional yeast, salt and four tablespoons of lemon juice in to a blender. Combine the ingredients and slowly add the olive oil and chilli flakes.

• Once combined, the pesto can be kept in a clean, air tight jar with a tablespoon of olive oil for 2 to 3 weeks.

• We suggest spreading your garlic pesto on to fresh bread and top with slices of radish for a pop of colour, texture and taste!