This Nut-Free & Vegan Wild Garlic Pesto is perfect for pasta, pizza, pinwheels, and sandwiches. It's super quick & easy to make. And we're using sunflower seeds instead of nuts because they are much cheaper!
My first try cooking with wild garlic a few years ago was more - meh, I didn't like the taste and thought I was done with it.
But after enjoying a delicious vegan tarte flambée with wild garlic oil on top, I decided it was time to give wild garlic another try.
But before I had the chance to go buy some, my mother surprised me with a package of wild garlic. She knows that I love seasonal produce and because it's wild garlic season - she couldn't resist.
So this was my chance to give wild garlic another try!
I wanted to create a simple vegan nut-free Wild Garlic Pesto because this way I can use it in multiple dishes. And I love how versatile this pesto is. It's perfect for pasta, to add on pizza, to make Wild Garlic Pesto Pinwheels, or spread into sandwiches.
What is Wild Garlic?
Wild Garlic is green, leavy garlic. Other names for wild garlic are ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic. The plant is native to Europe and Asia and might not be available in the US (check out farmer markets during the season). It’s in season from March to June.
The ingredients for this Wild Garlic Pesto
For the Wild Garlic Pesto, you’ll need
- Wild Garlic
- Sunflower Seeds (or cashews, pine nuts, etc. but sunflower seeds are the cheapest option)
- Nutritional Yeast (adds a bit of cheesiness)
- Salt
- Olive Oil
- Lemon Juice
Use it for...
Love it? Rate it!
I hope you enjoy this Nut-Free & Vegan Wild Garlic Pesto as much as I do! If you like it, please let me know. It always makes my day to hear good reviews!
I’m on Facebook, Instagram, Pinterest, and YouTube! Let’s connect <3
Cheers, Bianca
Nut-Free & Vegan Wild Garlic Pesto
Equipment
Ingredients
- 3 cups wild garlic*
- 3 tablespoons sunflower seeds
- 1 tablespoon nutritional yeast
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon salt
Instructions
- Place all the ingredients in a food processor.
- Chop until it's a nice smooth pesto. You might have to scrape down the pesto from the sides a few times.
- It's delicious with pasta, pizza, pinwheels, or sandwiches!
Notes
If you don't have Wild Garlic you could alternatively use fresh spinach and add in a garlic clove. Storage: Fill the pesto into an air-tight container and store it in the fridge for up to 3 days.
Linda @ Veganosity says
I've never had wild garlic. It sounds like it would be fantastic. Your pesto looks beautiful, it's making me crave some pasta!
bianca says
Thank you, Linda! I somehow assumed wild garlic is a thing everywhere. Apparently it only grows in Europe and Asia!
Liz says
Someone brought me "ramps" from West Virginia once.
Bianca says
yep, that's it! :) What did you make with it?
Natalie @ Feasting on Fruit says
I have never heard of wild garlic, but I can only imagine the flavor is much better. Can't wait to see what you have in store for this delicious pesto...!
P.S. I love you PIN button :)
bianca says
Thank you Natalie! Sooo weird! I thought wild garlic is available everywhere but it only grows in Europa & Asia. Well, another thing learned :)
Alice@Aliciouslog says
Thanks for the backlink, Bianca! So far, I've always used pine nuts but sunflower seeds must be absolutely wonderful as well. That's something for next year's season already (now that May is approaching, I'm actually scared I might mistakenly pick some lily of the valley...)
All the best from Vienna,
Alice
bianca says
You're welcome, Alice :D I'm too cowardly to pick my own wild garlic, I don't trust myself enough. What is weird is that on the bought packages it says that the wild garlic has to be washed and "sorted". Do they really expect me to? Who does that? It even says on the package how to recognize the wild garlic. lol.
Sveta says
Hello! I was just wondering can I use original garlic? We don't have wild garlic.
Bianca says
I wouldn't recommend it, Sveta. It would just result in a garlic mash with sunflower seeds, I think. You could however, substitute the wild garlic with arugula, spinach, basil or other leafy greens that are usually used for pestos and then add in a few garlic cloves (roasted or not roasted) for a great garlic flavor :)
Aneta says
Hey there!
Thought I would let you know that I think your salt portion is a typo, 1tsp is waaaay too much! I used 1/2tsp and it's still too salty. I suggest 1/4tsp
:)
Bianca says
Hi Aneta, thank you so much for telling me! I fixed it ^.^
Carolyn says
Thanks! This was incredibly easy and my favorite pesto from loads that I have tried over the years for wild garlic. I skipped the year though.....what difference will this make?
Carolyn says
Sorry, typo on my last post, I meant to say I skipped the YEAST, and wondered what difference it might make to the storage or taste. Thanks.
Bianca says
I'm glad you liked the pesto, Carolyn! Nutritional yeast (which is used in this pesto recipe) is deactivated yeast and completely different from regular yeast. Nutritional yeast adds a "cheesy" flavor to the pesto, but of course it's optional. :)
Brunella Deriu says
Hi Bianca, thanks for this recipe, lucky enough to still have loads in the garden, I was just wondering how long can you keep it in the fridge?
Bianca says
Hi Brunella, I have to say I'm a little bit jealous that you still have wild garlic in the garden! :)
I have had this pesto in the fridge for 5-6 days without problems. If you want to keep it longer, I'd suggest freezing it. After a quick thaw, it should be good as new :)
DJS says
Can I make this and use pesto sauce that is already packaged or would it be to oily for the dough? I like to keep things simple!!
Thanks,
DJS
Bianca says
Good question! I think it would be pretty oily with store-bought pesto sauce, but maybe you can find a sauce with less oil - I'm sure some have more oil content than others? It's definitely worth a try! :)
Shine says
Never tried wild garlic – would love to though. Sounds delicious and would be so lovely to photograph! I think wild garlic pesto pizza would be amazing – must look out for it somehow.
Bianca says
Wild Garlic season is from March to June woohoo! I can't wait to buy it again <3 And I hope you'll be able to find it as well!
Wild Garlic Pesto Pizza sounds amazing! Or a wild garlic pesto flatbread served with pasta.. yumm!
JEAN says
Hi. I made this tofay and it is wonderful. Lots of wild garlic in my garden. Going to have it with some homemade foccacia bread. Thank you for a wonderful recipe. Will def make more.