6 cups of wild garlic leaves (can be replaced with basil or arugula)
80 grams pine nuts
30 grams sunflower seeds
0.5 cup olive oil ((divided))
200 grams spaghetti
black sesame seeds
grated vegan cheese (or parmesan)
Prepare your pesto: wash and thoroughly dry wild garlic leaves. If you don't have wild garlic, you can substitute with basil or arugula. In a pan, lightly toast pine nuts and sesame seeds, stirring frequently, until they turn golden brown. Remove from pan and set aside to cool.
Place wild garlic leaves into a food processor, add nuts and seeds, and a pinch of salt and pulse to break down the leaves. Then, slowly pour in about half of the olive oil while processing on low, until well blended and incorporated. Place pesto in small jar, just big enough to fill. Pour over the rest of the olive oil, to create a barrier between the pesto and air. You can store it air-tight closed in the fridge for a couple of weeks or use immediatelly.
Cook pasta according to package instructions until cooked to your liking (I like al-dente), then drain and return the pasta to the pot (do not wash it off). Add a couple of teaspoons of pesto to the pasta, stir well to combine. If your pasta is dry, you can drizzle some more olive oil on top or a squeeze of lemon juice. Top with some grated vegan cheese (or parmesan). Serve.