This wild garlic pesto is one of the best things ever. It is loaded with natural spice, fresh flavour and creamy, nutty notes, making it one of my favourite pestos. You can enjoy it with pasta, on pizza, as a dressing, or simply on bread. I guarantee you this pesto won’t get boring. Aside from being delicious, this vegan wild garlic pesto is super simple to make and loaded with nutrients!
Wild garlic, also known as ramson or cowleek, is an amazing plant. Here, in the more tempered parts of Europe, they start to grow at the beginning of spring and are loved for their taste. Its fresh, fragrant flavour makes you feel like winter is finally over. They have a long history of being a herbal medicine, and for a good reason: The leaves of the plant are loaded with micronutrients!
Ingredients for this Wild Garlic Pesto Recipe:
- Fresh wild garlic
- Cashew nuts
- Pine nuts
- Extra virgin olive oil
- Salt & black pepper
- Lemon
- Nutritional yeast
This pesto tastes so incredibly fresh, and the wild garlic is the star of the show. Cashew and pine nuts give great consistency and a nutty flavour, which pairs perfectly with cheesy and earthy notes from nutritional yeast. A flavourful virgin olive oil makes the pesto creamy, helps preserve it and gives lots of taste. A organic lemon will enhance the fresh flavour. For this recipe, we will use some lemon juice and a few pinches of zest. Some salt & pepper and that’s all there is to it!
I picked this wild garlic from my grandparent’s garden. There is nothing better than cooking with fresh, homegrown ingredients!
Be Careful when Foraging Wild Garlic:
If you want to forage wild garlic, be careful: There are numerous poisonous plants to confuse wild garlic with, such as lily of the valley, autumn crocuses, corn lily and others, which can be a deadly error. Always consult with a professional when foraging.
Wild Garlic Pesto Recipe:
Making wild garlic pesto is quick and easy. Firstly, we need to prepare the wild garlic. Separate the leaves from any long stems and wash them thoroughly.
Next, it’s time to toast the nuts. I’d recommend toasting them separately, as the pine nuts take less time than the cashews. Toast them without oil until some colour has developed. Let the nuts cool before making the pesto.
Finally, we can bring it all together: Add the wild garlic, nuts, olive oil, nutritional yeast, lemon juice, a pinch of grated lemon zest, and some salt and pepper to a food processor.
Blend the pesto until it reaches your desired consistency. Check for seasoning.
How to Store this Pesto:
You can transfer the pesto to a sterile jar and top it off with a little sip of extra olive oil. The pesto should keep well in the fridge for up to five days. Still, I’d recommend consuming this wild garlic pesto as soon as possible. It just tastes best fresh!
Some Serving Tips for this Wild Garlic Pesto:
- Make delicious wild garlic pasta.
- Dress your oven-roasted vegetables with it.
- It tastes fantastic with potatoes. You can also add it to mashed potatoes.
- Sprinkle it over your pizza for an extra kick!
- Spread it on fresh, toasted bread. Some vegan feta substitutes, beans, or tofu make delicious additions!
Other Recipes you might Enjoy:
- Wild garlic bread
- Wild garlic butter
- Mixed herb pesto recipe
- Wild garlic focaccia
- Pesto pasta
- Wild garlic butter
- Herb oil recipe
- Easy fig chutney recipe
Wild Garlic Pesto Recipe
Wild garlic pesto is loaded with natural spice, fresh flavour and creamy, nutty notes, making it easily one of my favourite pestos. You can enjoy it with pasta, on pizza, as a dressing, or simply on bread. It is super simple to make and loaded with nutrients!
- Total Time: 20 minutes
- Yield: 1 jar 1x
Ingredients
120g wild garlic
60g cashews
40g pine nuts
70ml olive oil
1 tsp salt
1 pinch black pepper
1 tsp lemon juice
1 pinch lemon zest
1 tbsp nutritional yeast
Instructions
Separate the leaves from any long stems and wash them thoroughly.
Toast the nuts separately without oil. Let the nuts cool before making the pesto.
Add the wild garlic, nuts, olive oil, nutritional yeast, lemon juice, a pinch of grated lemon zest, and salt and pepper to a food processor.
Blend the pesto until it reaches your desired consistency. Check for seasoning.
Notes
You can transfer the pesto to a sterile jar and top it off with a little sip of extra olive oil. This jar should keep well in the fridge for up to five days. Still, I’d recommend consuming this wild garlic pesto as soon as possible. It just tastes best fresh!
If you plan to forage wild garlic yourself, always consult with a professional to avoid poisoning from look-alike plants!
- Prep Time: 5
- Cook Time: 15
- Category: Pesto
- Cuisine: European
- Diet: Vegan