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Nut-Free Wild Garlic Pesto

Recipe for a vegan & nut-free Wild Garlic Pesto! Great on pasta, pizza,… and much more. It’s the perfect way to use all your wild garlic.

Wild Garlic Pesto

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 reading about Alice’s crazy wild garlic “hunts” and enjoying a delicious vegan tarte flambée with wild garlic oil on top I decided it was time to give it another try. Before I had the chance to buy it again, 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!

Wild Garlic Pesto

I wanted to make a simple vegan nut-free Wild Garlic Pesto out of it because this way I can use it in multiple dishes and try what I like and what not. I actually ended up making spaghetti with the pesto, sprinkled with vegan Cashew Parmesan, two times, but that’s not all. I’ll post another recipe to use the pesto with and it is – SO GOOD! So gather all the wild garlic you can get now and prepare the pesto.

Wild Garlic Pesto Spaghetti

Wild Garlic Pesto

Nut-Free Wild Garlic Pesto

Elephantastic Vegan
Recipe for a vegan & nut-free Wild Garlic Pesto! Great on pasta, pizza, or as a filling for pinwheels. Recipe makes about 1/2 cup pesto. 
5 from 3 votes
Prep Time 5 minutes
Total Time 5 minutes
Course Condiment
Cuisine Austrian, German, Vegan
Servings 2 servings
Calories 288 kcal


  • 3 cups wild garlic*
  • 3 tablespoons sunflower seeds
  • 1 tablespoon nutritional yeast
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt


  • Place all the ingredients in a food processor and chop until it's a nice smooth pesto.
  • Fill the pesto in an air-tight container and store it in the fridge when you don't use it immediately.
  • The pesto is so yummy with pasta or as a filling for pinwheels.


* Wild garlic are those leafy greens you see in the photos. It's in season from March to June. 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).
If you don't have Wild Garlic you could alternatively use fresh spinach and add in a garlic clove.


Calories: 288kcalCarbohydrates: 5gProtein: 5gFat: 28gSaturated Fat: 3gSodium: 583mgPotassium: 171mgFiber: 2gVitamin C: 2.9mgCalcium: 12mgIron: 1.1mg
Tried this recipe?Mention @elephantasticvegan or tag #elephantasticvegan!

InstagramDid you make this nut-free Wild Garlic Pesto? Leave a comment and please rate the recipe for other users! If you post a photo on instagram, use the hashtag #elephantasticvegan and tag me via @elephantasticvegan to make sure I’ll see it ^.^ I love to see all your lovely creations! Thanks! <3

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Recipe Rating


Monday 6th of April 2020

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.


Monday 5th of March 2018

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.


Wednesday 7th of March 2018

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!


Monday 21st of November 2016

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


Monday 21st of November 2016

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! :)

Brunella Deriu

Sunday 5th of June 2016

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?


Sunday 5th of June 2016

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 :)


Saturday 2nd of April 2016

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.


Sunday 3rd of April 2016

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. :)