Nut-Free & Vegan Wild Garlic Pesto
This Nut-Free & Vegan Wild Garlic Pesto is perfect for pasta, pizza, pinwheels, or sandwiches. It’s super quick & easy to make. And we’re using sunflower seeds instead of nuts because they are much cheaper!The recipe makes about a 3/4 cup of pesto.
Servings 2 servings
Calories 288kcal
Equipment
Ingredients
- 3 cups wild garlic*
- 3 tablespoons sunflower seeds
- 1 tablespoon nutritional yeast
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 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
* 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. Storage: Fill the pesto into an air-tight container and store it in the fridge for up to 3 days.
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.
Nutrition
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