Prep time: 25 min

Ingredients for 2 portions:

• 2 cloves garlic
• A handful of dandelion leaves
• A handful of plantain leaves
• 300 gr. wild herbs (you could also use chard and chicory leaves or other herbs from your vegetable garden)
• 10 cherry tomatoes
• 1 big boiled potato
• 100 gr. almonds or cashews
• Salt, pepper and extra virgin olive oil

For these vegan ravioli we have chosen a truly eco-friendly recipe, based on edible wild herbs you can easily find in your own garden or in nearby fields (sometimes even in the city center!). If you are unsure about your ability to recognize the herbs, like the dandelion or the plantain, you can help yourself with a dedicated book or simply by asking your trusty greengrocer: healthy green leaves (both sweet and bitter) from the vegetable garden will be perfect for this simple recipe

Wash the herbs (photo 1) and blend them in a mixer together with almonds (photo 2),

garlic (photo 3) and salt (photo 4). The more salt you use, the greener the pesto will be and you can always dilute it later using vegetable stock. Add salt and extra virgin olive oil. Blend until consistent.

Peel the potato and chop it (photo 5). Wash the cherry tomato and cut them in halves. Grease and preheat a saucepan. Cook the potato with extra virgin olive oil, until golden brown. Add the cherry tomatoes and 1 teaspoon of pesto (photo 6).

Cook for 3-4 minutes and then add a spoon of vegetable stock (photo 7). Cook the ravioli in boiling salted water. Drain and stir-fry (photo 8). To serve, garnish with minced toasted almonds or grated vegan Parmesan

How to can the pesto

Mince the herbs and blend them together with almonds or cashews, oil and salt. Pour it in canning jars adding 1 teaspoon of oil to cover the pesto. To seal the jars, boil them covered with water for around half an hour. Let them cool. You should hear a pinging sound as they seal. Refrigerator pesto will last for months. When opening the jar again, for using, you should hear a typical clicking sound.

Recipe created by chef: MARCO BOSCARATO