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You are here: Home / Condiments / Pastes & Pestos / Wild Garlic Pesto

Wild Garlic Pesto

April 25, 2016 By Gloria 3 Comments

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Please note that this post contains affiliate links of products that I love and use. This rewards me with a small commission if you choose to buy through the links and none of this will cost you anything – but it does help me pay the bills and deliver you quality content. – Love, Gloria.

It is that time of the year again when everything looks so fresh and light. Trees are covered in delicate green leaves, the parks are sporting a fresh growth of grass and even the earliest morning walks are perked up by everything being in full bloom. This is the perfect season for foraging the first wild foods of the year and wild garlic is one of them. If you are lucky or live in a rural area you can even see them being sold in bunches at the stores or markets. It can be eaten raw or added to a wide range of dishes. The easiest and quickest way to get a taste of this delicious green is turning it into a wild garlic pesto. 

Wild Garlic Pesto

Despite being able to buy it I pick my own wild garlic because it is the only way to guarantee that it is totally fresh and you will know where it was picked. Apart from that it is a very satisfying feeling to dig into a plate of spaghetti covered in delicious wild garlic pesto when you know you picked the greens yourself. It is easy to find and even easier to pick. Just make sure you follow a guide like the one I wrote here or take someone with you who is experienced with foraging.

Wild Garlic Pesto

Wild Garlic Pesto

Course: Main
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 4
Calories: 206kcal
Author: The Greedy Vegan
A delicious but yet very simple recipe for wild garlic pesto. Ingredients are listed as: metric ( imperial ).
Print Recipe
Metric - US Customary

Ingredients

  • 100 g wild garlic chopped, very tightly packed if measured in cups
  • 40 g sunflower seeds
  • 20 g parsley chopped
  • 4 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1/2 tsp black pepper ground
  • 1/2 tsp salt

Instructions

  • Combine all ingredients in a food processor, turn it on and let it run for about 30 seconds on max speed. Depending on your food processor you might have to scrape the pesto down and pulse it a few more times but you don't want to overdo it since this is a pesto and not a mousse.

  • Serve immediately or seal in an airtight jar and store in the fridge.

Notes

Sprinkle with some extra pepper, salt and nutritional yeast to taste after plating up with pasta.

Nutrition

Serving: 1serving | Calories: 206kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Sodium: 294mg | Potassium: 129mg | Fiber: 2g | Sugar: 1g | Vitamin A: 845IU | Vitamin C: 9.7mg | Calcium: 30mg | Iron: 1.5mg

 

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Filed Under: All Recipes, Condiments, Pastes & Pestos Tagged With: dinner, foraging, gluten free, lunch, nut free, pesto, wheat free

Previous Post: « Identifying and Picking Wild Garlic
Next Post: Wild Garlic Salt »

Reader Interactions

Comments

  1. Claude says

    April 30, 2016 at 11:45 am

    5 stars
    So glad I found you on FB! Your recipes are the bomb! 8?

    Reply
  2. Paul Jones says

    June 21, 2016 at 3:41 pm

    5 stars
    Yum, I had some three cornered leek that I used for this recipe and I can’t praise it enough. Going to try your other Wild Garlic recipes for this plant too (it grows a lot in Ireland)

    Reply
  3. Website says

    April 23, 2018 at 4:12 am

    4 stars
    That is an awesome story about finding the wild garlic leaves, kinda funny that you would even care what you or anyone else would be so crazy for garlic, I have never had wild garlic leaves, but now I´m intrigued, plus I love pesto! great post. Tried last night and it Works well. I have a nut allergy & don’t get on with pine nuts. Very pleasantly surprised at the taste & texture Created a simple but very tasty pasta dish

    Reply

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