Nut-Free & Vegan Wild Garlic Pesto

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Published: by Bianca · This post may contain affiliate links · 22 Comments

This Nut-Free & Vegan Wild Garlic Pesto is perfect for pasta, pizza, pinwheels, and sandwiches. It’s super quick & easy to make. And we’re using sunflower seeds instead of nuts because they are much cheaper!

My first try cooking with wild garlic a few years ago was more – meh, I didn’t like the taste and thought I was done with it.

But after enjoying a delicious vegan tarte flambée with wild garlic oil on top, I decided it was time to give wild garlic another try.

But before I had the chance to go buy some, my mother surprised me with a package of wild garlic. She knows that I love seasonal produce and because it’s wild garlic season – she couldn’t resist.

So this was my chance to give wild garlic another try!

I wanted to create a simple vegan nut-free Wild Garlic Pesto because this way I can use it in multiple dishes. And I love how versatile this pesto is. It’s perfect for pasta, to add on pizza, to make Wild Garlic Pesto Pinwheels, or spread into sandwiches.

What is Wild Garlic?

Wild Garlic is green, leavy garlic. 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). It’s in season from March to June.

The ingredients for this Wild Garlic Pesto

For the Wild Garlic Pesto, you’ll need

  • Wild Garlic
  • Sunflower Seeds (or cashews, pine nuts, etc. but sunflower seeds are the cheapest option)
  • Nutritional Yeast (adds a bit of cheesiness)
  • Salt
  • Olive Oil
  • Lemon Juice
Nut-Free Wild Garlic Pesto in a food processor
Step 1: Add all the ingredients in a food processor.
Nut-Free Wild Garlic Pesto in a food processor
Step 2: And chop it up until it’s smooth. You might have to scrape down pesto from the sides a few times.

Use it for…

Wild Garlic Pesto Pinwheels
Wild Garlic Pesto Pinwheels
15-Minute Wild Garlic Pasta
Wild Garlic Pesto Pasta
Wild Garlic Pesto Swirl Bread

Love it? Rate it!

I hope you enjoy this Nut-Free & Vegan Wild Garlic Pesto as much as I do! If you like it, please let me know. It always makes my day to hear good reviews!
I’m on Facebook, Instagram, Pinterest, and YouTube! Let’s connect <3

Cheers, Bianca

Nut-Free Wild Garlic Pesto

Nut-Free & Vegan Wild Garlic Pesto

Elephantastic Vegan

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 ¾ cup of pesto.

Prep Time 5 minutes

Total Time 5 minutes

Course Condiment

Cuisine Austrian, German, Vegan

Servings 2 servings

Calories 288 kcal

Equipment

Food Processor

Ingredients 

 

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.

Nutrition

Calories: 288kcalCarbohydrates: 5gProtein: 5gFat: 28gSaturated Fat: 3gSodium: 583mgPotassium: 171mgFiber: 2gVitamin C: 2.9mgCalcium: 12mgIron: 1.1mg



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