Vegan Wild Garlic Pesto
A beautiful British take on pesto, using seasonal wild garlic leaves. It’s earthy and delicate – perfect for stirring through pasta, spreading on bread or as a dip!
Servings 8
Calories 229kcal
Ingredients
For the pesto:
- 150 g wild garlic leaves
- ½ cup sunflower seeds
- 150 ml rapeseed oil
- 2 tablespoon nutritional yeast
- 2 tablespoon vegan parmesan – optional
- 1 tablespoon lemon juice
- 1 teaspoon salt + more to taste
Instructions
- Pick the wild garlic leaves. Head away from public paths if you can, so you can try to avoid any leaves that are near to the path. That just means fewer animals and humans may have stepped on the wild garlic!
- Once you have retrieved the wild garlic, rinse and clean the leaves.
- Add all of the ingredients to a blender and pulse until the desired consistency is reached – fully smooth or a little bit chunky are both great!150 g wild garlic leaves, ½ cup sunflower seeds, 150 ml rapeseed oil, 2 tablespoon nutritional yeast, 2 tablespoon vegan parmesan, 1 tablespoon lemon juice, 1 teaspoon salt
- Season to taste. Serve with pasta, on pizzas or even baked into pinwheels.
Notes
- Make sure to thoroughly rinse and clean the wild garlic leaves, especially if you have foraged them yourself.
- Sunflower seeds can be switched for pine nuts, walnuts or practically any other type of nut or seed.
- Rapeseed oil can be switched for olive oil for a more classic pesto flavour.
- Nutritional yeast and vegan parmesan are used to add a cheesy flavour to the pesto, as traditional recipes use Italian hard cheeses. If you don’t like either of them, try doubling up the other i.e. double the nutritional yeast if not using vegan parmesan, and vice versa.
Nutrition
Calories: 229kcal | Carbohydrates: 3g | Protein: 3g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 311mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg