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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 ).
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  • 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


  • 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.


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


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