* 150g wild garlic * 50g nutritional yeast * 1 garlic clove * ½ lemon, juiced * 50g toasted hazelnuts * 150ml extra virgin olive oil * Salt & pepper
**Salad**
* 1kg new potatoes * ½ bunch spring onions, sliced * 1–2 bunches asparagus, trimmed * 1 x 400g tin chickpeas, rinsed and drained
###Instructions
1. Boil potatoes in salted water for 8–10 mins until just tender, then drain and cool slightly. 1. Make the pesto – Blitz wild garlic, nutritional yeast, garlic, lemon juice, hazelnuts, salt and pepper in a food processor. Slowly drizzle in the olive oil until you have a thick, punchy pesto. 1. Griddle asparagus on a hot pan for 2–3 mins each side until charred and tender. Slice into bite-size pieces. 1. Assemble the salad – In a large bowl, toss the potatoes with spring onions, chickpeas and pesto until coated. 1. Top with asparagus, taste for seasoning, add extra lemon if you fancy, and serve.
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###Ingredients
**Pesto**
* 150g wild garlic
* 50g nutritional yeast
* 1 garlic clove
* ½ lemon, juiced
* 50g toasted hazelnuts
* 150ml extra virgin olive oil
* Salt & pepper
**Salad**
* 1kg new potatoes
* ½ bunch spring onions, sliced
* 1–2 bunches asparagus, trimmed
* 1 x 400g tin chickpeas, rinsed and drained
###Instructions
1. Boil potatoes in salted water for 8–10 mins until just tender, then drain and cool slightly.
1. Make the pesto – Blitz wild garlic, nutritional yeast, garlic, lemon juice, hazelnuts, salt and pepper in a food processor. Slowly drizzle in the olive oil until you have a thick, punchy pesto.
1. Griddle asparagus on a hot pan for 2–3 mins each side until charred and tender. Slice into bite-size pieces.
1. Assemble the salad – In a large bowl, toss the potatoes with spring onions, chickpeas and pesto until coated.
1. Top with asparagus, taste for seasoning, add extra lemon if you fancy, and serve.
[Source](https://www.instagram.com/reel/DIbza34oy9R/)