Vegan Wild Garlic Pesto

Pesto to go wild for! Our vegan wild garlic pesto is the best thing to make with freshly foraged wild garlic leaves.

Prep Time: 10

Cook Time: 0

Total Time: 10

Servings: jar

Ingredients

2 cups (120 g) wild garlic
2 tbsp nuts or seeds (cashews, walnuts, sunflower...)
2 tbsp nutritional yeast
½ tsp salt
¼ cup + 1 tbsp (75 ml) olive oil

Instructions

Wash wild garlic thoroughly, drain well and pat dry with a tea towel.
Chop the wild garlic finely. If you're going to blend the pesto in a food processor, you don't need to cut it very small, but chopping it a bit helps with easy blending.
Lightly toast the nuts in a pan, then chop or crush the nuts finely.
Add the wild garlic and nuts to a bowl, sprinkle on the nutritional yeast and salt. Then pour over the olive oil and mix well.
Alternatively if you have food processor, simply add all ingredients and blend until it reaches your desired texture.
Fill pesto into a sterilised jar and top with extra olive oil, or enjoy straight away!

Notes

For a fun way to use your wild garlic pesto, try this Pesto Swirl Bread!

Storage

By topping up the jar with olive oil, so that the pesto is not exposed to the air, you can extended the storage life of this pesto. Keep in the fridge (or at least somewhere cool if you are in a van with no fridge like us!)

This pesto also freezes very well.

Nutrition

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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!