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Nut-Free Wild Garlic Pesto

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. 
Course Condiment
Cuisine Austrian, German, Vegan
Prep Time 5 minutes
Total Time 5 minutes
Servings 2 servings
Calories 288kcal
Author Elephantastic Vegan


  • 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: 288kcal | Carbohydrates: 5g | Protein: 5g | Fat: 28g | Saturated Fat: 3g | Sodium: 583mg | Potassium: 171mg | Fiber: 2g | Vitamin C: 2.9mg | Calcium: 12mg | Iron: 1.1mg