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.
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!
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.
Nut-Free Wild Garlic Pesto
- 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.
If you don't have Wild Garlic you could alternatively use fresh spinach and add in a garlic clove.
Estimated Nutrition Info
Did 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