Place all ingredients in a food processor except aquafaba, turn on food processor and add auqfaba until it reaches desired consistency a smooth paste.

Place in an air tight container and leave at room temperature for 12-14 hours then place on the fridge until ready to use.

Dissolve the salt in the water to make a brine. Put on some gloves because walnut juice will stain your hands and it’s very difficult to remove! Pierce the walnuts with a fork and place them in the brine ensuring they are under the liquid, leave them in the brine for 8-9 days.

Take out the walnuts and place them

On a baking tray in the sunlight and heat for around 4 hours to slightly dry and turn black in colour.

Put the walnuts into a jar, bring the rest of the ingredients in a pan and bring to the boil. Pour the liquid over the walnuts and store in the fridge for at least a month.

Place chickpeas on a roasting tray and add garlic and oil; season with salt and pepper. Roast stirring occasionally, until chickpeas are crispy. Remove from heat; stir in herbs.

Rinse the kombu throughly with water making sure that all of the pickling salt is removed, dry lightly with a towel and cut into small pieces.

Place the kombu, basil, wild garlic, pine nuts, oil and lemon juice in a food processor and blitz until it forms a smooth paste.

Put the pesto into a jam jar and top with olive oil, this will keep well in your fridge for 2-3 weeks