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    Home » Recipes » Vegan Wild Garlic Pesto with Walnuts

    Vegan Wild Garlic Pesto with Walnuts

    Apr 9, 2023 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 10 Comments

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    Vegan Wild Garlic Pesto Recipe Pin

    There's something about wild garlic pesto – a.k.a. ramson pesto – that I reckon makes it even better than its traditional basil and garlic counterpart. This vegan recipe uses walnuts and nutritional yeast for a dairy-free twist that delivers a nice cheesy flavour while putting your foraged finds front and centre.

    Dairy-Free Wild Garlic Pesto in Jar with Spoon

    If you can pick leaves that are fresh and at their peak around early spring in the UK, you'll be onto a winner. Spoon this stuff over wild garlic soup, stir into wild garlic pasta, dollop onto pizza, or use it to add an extra depth to hummus or butter bean dip.

    Reading this when wild garlic isn't in season? Worry not – I also have a recipe for vegan pesto with basil and garlic.

    Jump to:

    • What is it? 🌿
    • Why I love it 💚
    • Taste 🧄
    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • Where to use 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳
    Foraged Wild Garlic Pesto Recipe Vegan

    What is wild garlic pesto?

    Wild garlic pesto is a twist on the traditional Italian sauce that uses wild garlic leaves (also known as ramsons) in place of basil and garlic. It's a great way to make the most of a seasonal wild food found in the UK and other parts of Europe.

    Why I love it

    When my partner and I got into foraging a few years ago, we quickly realised how easy it was to find wild garlic in the woodlands near our home in Sheffield. I just love the idea of heading out on a walk and coming back with wild food that could be put to use in various recipes.

    There are lots of things you can do with wild garlic, but it's the speed and simplicity of pesto sauce that makes it a perennial favourite among foragers.

    Wild Garlic Plants in British Woodland

    What does it taste like?

    This pesto has all the garlicky flavour you'd expect, albeit slightly milder and with a subtle earthiness and sweetness. As a dairy-free recipe, this version uses nutritional yeast to add a cheesy umami flavour you'd usually get from Parmesan.

    Is wild garlic pesto healthy?

    With just a few tablespoons of oil, this pesto is a relatively low-fat way of adding loads of flavour to a dish. The walnuts are also a great source of nutrients such as magnesium, potassium, iron, and calcium (learn more about the health benefits of walnuts).

    What you'll need

    To make this delicious pesto sauce, you'll need:

    • Wild garlic leaves (I also include some of the stems)
    • Walnuts or pine nuts (or a mix of both)
    • Nutritional yeast to replace the cheesiness of Parmesan
    • Lemon juice for a little zing
    • Olive oil to add a silky texture
    List of Ingredients to Make Vegan Wild Garlic Pesto

    How to make wild garlic pesto

    See recipe notes for tips on responsible foraging and how to prepare wild garlic.

    To a food processor, add the wild garlic leaves, walnuts, nutritional yeast, lemon juice, and olive oil.

    Recipe Process - Wild Ramson Pesto Ingredients Before Blending

    Blend into a paste, stopping once or twice to scrape down the sides with a spatula or spoon.

    Season with salt and pepper, add a few tablespoons of water, and blend to loosen up the paste. Continue adding small amounts of water and blending until you have the desired consistency.

    Adjust the seasoning to taste.

    Recipe Process - Wild Garlic Pesto After Blending

    Transfer to a clean jar and top with a thin layer of oil.

    The pesto should keep well in the fridge for up to two weeks.

    Wild Garlic Pesto in Clean Jar with Oil

    Ways to use wild garlic pesto

    • Pasta: The pesto is perfect mixed through freshly cooked pasta. I like it with pan-fried tofu (or tofu pancetta), mushrooms, broccoli, and cherry tomatoes. It would also be nice when combined with vegan cashew alfredo.
    • Soup: Add a few teaspoons to soup when serving. Wild garlic soup gets you extra foraging points, but it would also be good with mushroom and tarragon soup or tomato and basil soup (you'll find plenty of other ideas in my library of vegan soup recipes).
    • Pizza: Add a few small dollops to pizza for an extra garlicky flavour.
    • Dips: Try stirring it through hummus or lemony butter bean dip.
    • Risotto: Add extra flavour to risotto when serving (see this smoked tofu risotto).
    • Sandwiches, salads, dressings – the list goes on...
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    Recipe FAQ

    Can I use the stems and flowers?

    You certainly can! I tend to include some stems in the pesto, then save flowers for salads or as a garnish.

    How long will this keep in the fridge?

    This should keep well in the fridge for up to two weeks. It helps to add a thin layer of oil on top of the pesto inside the jar.

    Can wild garlic pesto be frozen?

    You can store wild garlic pesto in the freezer for up to six months. Divide into the portion sizes you'll want, or freeze in ice cube trays before transferring to a resealable bag or container. Defrost thoroughly before using.

    Variations and tips for wild garlic pesto

    • Other nuts or seeds: You could replace the walnuts with anything like pine nuts, pumpkin seeds, or sunflower seeds. The texture and taste will vary slightly depending on what you use.
    • Chilli: For a touch of heat, try adding chilli along with the other ingredients.
    • Oil-free: This recipe uses a few tablespoons of oil to keep that classic pesto texture, but you could replace all of this with water if you like.
    Vegan Wild Garlic Pesto for Pasta, Soup, Pizza

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

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    You can also check out my full list of vegan pasta recipes.

    Full recipe

    Foraged Wild Garlic Pesto Recipe Vegan

    Vegan Wild Garlic Pesto

    The Pesky Vegan
    This vegan recipe for wild garlic pesto uses walnuts and nutritional yeast for a dairy-free twist that puts your foraged finds front and centre. See notes for tips on safe foraging and preparation.
    4.75 from 4 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 5 minutes mins
    Total Time 5 minutes mins
    Course Pasta, Sauce
    Cuisine Gluten-free, Vegan
    Servings 10
    Calories 93 kcal

    Ingredients
     

    • 3½ oz (100 g) wild garlic leaves, washed (see notes on safe foraging and preparation)
    • 2 oz (60 g) walnuts (or pine nuts, or a mix)
    • 4 tablespoons nutritional yeast
    • 1 lemon, juiced
    • 3-4 tablespoons extra-virgin olive oil
    • 4-6 tablespoons water (plus more if needed)
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • To a food processor, add the wild garlic leaves, walnuts, nutritional yeast, lemon juice, and olive oil. Blend into a paste, stopping once or twice to scrape down the sides with a spatula or spoon.
    • Season with salt and pepper, add a few tablespoons of water, and blend to loosen up the paste. Continue adding small amounts of water and blending until you have the desired consistency. Adjust the seasoning to taste.
    • Transfer to a clean jar and top with a thin layer of oil. The pesto should keep well in the fridge for up to two weeks.
      🌱 Ways to use it >
      📸 See recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Safe and responsible foraging: Never eat wild food unless you're 100% sure it's safe. If you're new to foraging, it is recommended to learn from knowledgeable experts, attend courses, and refer to multiple recognised resources (books and websites).
    Always forage in a public area or make sure you have the landowner's permission if on private land. When picking, only take what you need for personal consumption and never uproot the entire plant (unlawful in the UK under the Wildlife and Countryside Act 1981).
    For more info, check out the Foraging Code from Wild Food UK.
    Preparation: Clean the wild garlic by brushing away any soil or dirt and washing thoroughly in water.
    Stems and flowers: I tend to include some wild garlic stems in the pesto, then save flowers for salads or as a garnish.
    Refrigerate: This should keep well in the fridge for up to two weeks. It helps to add a thin layer of oil on top of the pesto inside the jar.
    Freeze: Store wild garlic pesto in the freezer for up to six months. Freeze in portions or in ice cube trays before transferring to a bag or container. Defrost before using.
    If you liked this recipe, you might also enjoy:
    • Vegan Basil Pesto 
    • Vegan Cashew Parmesan
    • Easy Cheesy Pasta Sauce
    • Vegan Pancetta
    • Smoked Tofu Risotto
     
    * The nutrition info below is for one serving of the pesto sauce, based on a total of ten servings. 'Wild garlic' wasn't an ingredient option in my nutrition calculator, so the amounts are based on 'wild leek' (not the same but the closest I could find!).

    Nutrition

    Calories: 93kcalCarbohydrates: 4gProtein: 2gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 117mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 170IUVitamin C: 3mgCalcium: 12mgIron: 1mg
    Nutrition Facts
    Vegan Wild Garlic Pesto
    Amount Per Serving
    Calories 93 Calories from Fat 72
    % Daily Value*
    Fat 8g12%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 4g
    Sodium 117mg5%
    Potassium 90mg3%
    Carbohydrates 4g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 170IU3%
    Vitamin C 3mg4%
    Calcium 12mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword dairy-free pesto, vegan wild garlic recipe, wild garlic recipe
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Lynn

      April 22, 2023 at 2:41 pm

      5 stars
      Hello Alistar!

      Wow! I just made the wild garlic pesto, using wild leeks instead. I pasted, at the end of this note, PDF file photos of the leeks growing in our 12 acre mixed hardwoods in Western New York, USA. I hope the pics can be opened.

      I have used the bulbs of our wild leeks, but never thought of using the leaves. Since Europe's wild garlic is a close cousin to our wild leeks, I decided to harvest the leaves and make the pesto.

      I must say, the pesto packs a punch, with quite the garlicky taste. I small amount will do on toast or mixed in with pasta. Still, quite delicious and it sure must be healthy!

      Thanks again for this recipe, I'll prepare it again for as long as our wild leeks are in season.

      Reply
      • The Pesky Vegan

        April 26, 2023 at 7:23 am

        Hi there, glad you enjoyed this one! I'm afraid it's not possible to share photos in these comments. I hope you don't mind that I also edited your comment to remove the note about a potential reaction to the plants you substituted - I just don't want readers to be confused and it's very important to encourage safe foraging. Thanks!

        Reply
      • Lynn

        April 26, 2023 at 12:01 pm

        5 stars
        No problem…photos and edit. I was wondering about both submissions. I, at least wanted you to know about my initial taste experience, which was brief and did not occur again. Weird. I am a naturalist and know my wild plants well, so I know I did not mix the leeks with any other greens. (And I checked the leaves as I prepared them.) Pretty hard to do in our woods right now. Sorry the photos could not be shared, again, hope you could see them.

        Also, thanks again for the recipe! And thanks for all you do to keep folks healthy and happy + educated!

        Reply
        • The Pesky Vegan

          May 03, 2023 at 9:58 pm

          No problem, thanks!

          Reply
    2. Jacky

      April 16, 2023 at 5:56 pm

      4 stars
      Using Riverford wild garlic - not sure why as my mum in laws garden is full of it. Didn't add all the liquid but a bit runnier than I expected. One tub in the fridge another in the freezer for a quick pasta supper. Great recipe thanks

      Reply
      • The Pesky Vegan

        April 24, 2023 at 10:35 pm

        Thanks for the review!

        Reply
    3. Diane Lloyd-Jones

      April 12, 2023 at 8:44 am

      5 stars
      Wow! This is so delicious. And easy (especially when you buy the wild garlic and not collect it yourself!). Highly recommended.

      Reply
      • The Pesky Vegan

        April 13, 2023 at 7:57 am

        Thanks very much, glad you enjoyed it!

        Reply
    4. Lucy

      April 11, 2023 at 11:35 am

      Oh I love this time of year! It didn't grow anywhere near where we used to live, but now I can get on my bike, pedal for a few miles down the tow path, park and scramble up a steep woody bit that not many people know about, and gather a whole bagful! Mostly it goes into pesto, I've not tried this particular walnut/wild garlic combo but it looks good, unfortunately I've used up last year's supply of foraged walnuts.

      I think it's generally OK and easy to identify as long as you pick and go over it carefully. My niece got ill after eating it because she was so excited to find a patch of it that she scooped it up greedily in big handfuls, and must have taken in something else, maybe wild arum or perhaps lily of the valley, without noticing, so there's a moral there, forage responsibly!

      Reply
      • The Pesky Vegan

        April 13, 2023 at 7:55 am

        Absolutely need to be careful with foraging, I've made several disclaimers about it in the post. Hopefully plenty more foraging-related recipes to come in future!

        Reply

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    I'm Alistair and I'm The Pesky Vegan. I create new recipes every single week – always vegan, usually gluten-free.

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