Ever since I was shown a vegan alternative to regular pesto I very rarely make it with Parmesan: olives and nuts are a great alternative.
Pondering the thought of supper, I took a 
walk in the garden for inspiration and decide to make some pesto for pasta.
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).
You will need
- A small colander full of lovely greens (nettle, dandelion, nasturtium, & garden herbs are all lovely)
- A small clove of garlic or a few wild garlic leaves
- A small handful of olives
- A small handful of pine nuts
- Oil
*****
Pop all your lovely greens 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.
