Vegan Wild Garlic Pesto

Overhead shot of a jar full of wild garlic pesto.

This is one of our favourite Pestos. A little bit spicy and bursting with flavour. You can use it as you would a traditional pesto. Its great with pasta, Fantastic in a sandwich and delicious to dip in. maybe even just to eat straight out of the jar with a spoon!

5 from 3 votes

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Course: ingredients, pesto, Sauces & Dressings, sauces and spreads, Sides

Cuisine: Vegan

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Calories: 108kcal

Author: Yasmin

Equipment

Food Processor
Frying pan)
Sharp Knife
Glass Storage Jar
Zester (or a standard Grater with a Zester)

Ingredients

200 g Wild Garlic
100 g Raw Pine Nuts
1 Lemon Zest
½ Lemon Juice
½ teaspoon Black Pepper
½ teaspoon Salt
4 ½ tablespoon Nutritional Yeast
½ cup Extra Virgin Olive Oil plus a little extra for topping the jar

US Customary - Metric

Instructions

Put the Pine nuts in a frying pan and toast them over a medium heat, moving them around the pan regularly, for 5 to 6 minutes.
100 g Raw Pine Nuts
Put all of the ingredients in a Food Processor and blitz until an even Pesto consistency.
200 g Wild Garlic, 1 Lemon Zest, ½ Lemon Juice, ½ tsp Black Pepper, ½ tsp Salt, 4 ½ tbsp Nutritional Yeast, ½ cup Extra Virgin Olive Oil
Transfer your Pesto into a jar, spread the top out evenly and then cover with 1 ½ tablespoons of Olive Oil.

Notes

Don't over blend your Pesto, this would result in a Puree consistency. Pulsing together all the ingredients (as opposed to sticking on to blend for several minutes), is important as it will allow you to have more control over the consistency.

Nutrition