Wild Garlic & Watercress Spring Pesto

This is literally spring on a plate. I am so in love with all the fresh, seasonal produces that I decided to put them all together in this recipe for an explosion of spring flavours.

Wild garlic is definitely a game changer as it has a much sweeter and subtle taste compared to normal one. Is definitely worth to go the extra mile and try to find it but if you can’t find it just use 1 clove of regular garlic and add more basil leaves.




A bunch of wild garlic (leaves & flowers)

¾ cup of cashew (you can use pine nuts as well)

A generous handful of fresh basil leaves

1 cup of chopped watercress

2 tablespoons of olive oil

The juice of 1 lemon (use half if you don’t like too lemony)

1 tablespoon of Love Raw Simple Greens

2 tablespoons of nutritional yeast

Salt & pepper to taste


Pasta of your choice (I have used brown rice spaghetti)


To sprinkle on top: fresh chives


Place the cashew in the food processor and blitz until you have a coarse mixture. Add all the other ingredients and blitz again for at least 1 minute until you have a creamy consistency. If you find the pesto too thick add a splash of water or more olive oil.


Cook the pasta of your choice according to the cooking instructions. Mix about 2 tablespoon of pesto in each plate and sprinkle with the fresh chopped chives.


Store the leftover pesto in a jar in the fridge for few days.


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This Post Has 2 Comments

  1. Korinna

    This sounds really really yummy! Unfortunately I don’t have a food processor at the moment. Any cool tips how I could grind the cashew nuts nonetheless?

  2. Dori

    What are the yellow flowers and are they edible or non-edible garnish?

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