Vegan Wild Garlic Pesto
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.
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
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 >
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.
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* 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.
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