Pondering the thought of supper, I took a walk in the garden for inspiration and decide to make some pesto for pasta. Ever since I was shown a vegan alternative I very rarely make Pesto with Parmesan, olives and nuts are a great alternative.
As I wandered I picked some lovely new nasturtium leaves from the veg patch, some young dandelion leaves and a handful of new nettle leaves (pick the top four leaves).
Pop all your lovely greens (a small colander full) into the food processor with a small clove of garlic or a few wild garlic leaves (if in season), a small handful of olives, the same of pine nuts and a good drizzle of olive oil (or sunflower if you prefer), whiz until you reach the consistency you like.
Hey Pesto! Supper sorted x
you can store whatever you don’t use in the fridge.