Delicious vegan wild garlic sauce with spring greens and Brazil nuts, perfect topping for Spring salads and pasta.
This little number happened after I’ve tried making my Wild Garlic Spring Greens Brazil Nut Pesto that I was making to use in muffins in my new NutriBullet.
As you can see pesto didn’t quite make it, but to save the day, I’ve decided to call this Wild Garlic Sauce, took some gorgeous photos, made a super simple yummy salad to go with it, took more photos and here you go – two lovely recipes for you to enjoy Spring in style!
You do have to love garlic to make this sauce and it might be too strong for some, but it tastes absolutely amazing and fantastic on salad, pasta or anything you could think off.
You could substitute the spring greens with any other seasonal leafy greens or use wild garlic only. Brazil nuts could be substituted with cashews if you prefer.
It’s a real seasonal treat and also a nice change to a pesto that I would normally make with wild garlic.
Wild Garlic Sauce
Delicious vegan wild garlic sauce with spring greens and Brazil nuts, perfect topping for Spring salads and pasta.
Ingredients
- 1/2 cup wild garlic (50 grams, tightly packed)
- 1/2 cup spring greens (50 grams, tightly packed)
- 3/4 cup Brazil nuts (100 grams)
- sea salt & black pepper to taste
- 1/3 cup extra virgin olive oil (80 ml)
- 2 tablespoons lemon juice
- 3 tablespoons water
Instructions
- Rinse wild garlic and spring greens and place into high speed blender.
- Add Brazil nuts, sea salt, black pepper, olive oil, lemon juice and water and blend until smooth creamy consistency. Add extra water if desired.
- Store in a fridge in an airtight jar.
- Enjoy with everything!
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving:Calories: 350Total Fat: 35gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 0mgSodium: 85mgCarbohydrates: 8gFiber: 2gSugar: 1gProtein: 5g
Hi Hana
This looks amazing. Can I askdoes it change colour i.e. go brown if I heat it to use as a pouring sauce? Thanks Louise