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A swing lid jar filled with pesto, surrounded by walnuts and wild garlic leaves.

Vegan Wild Garlic Pesto with Walnuts

Simple to make and absolutely delicious, this Vegan Wild Garlic Pesto is amazingly versatile spring time condiment. You can use it just as you would a traditional Pesto. Its great spread in a sandwich, on a salad, with pasta, or mixed with Vegan Mayo, Hummus or Cashew Cream as a dip.
5 from 4 votes
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Course: pesto, Sauces & Dressings, sauces and spreads, Sides
Cuisine: Vegan
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 20
Calories: 107kcal
Author: Yasmin

Equipment

  • Food Processor
  • Oven Tray
  • Sharp Knife
  • Glass Storage Jar
  • Zester (or Grater with zester)

Ingredients

  • 200 g Wild Garlic
  • 100 g Unroasted Walnuts
  • 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 pesto

Instructions

  • Preheat: Preheat the oven to 140 °C / 275°F / Gas Mark 3
  • Roast: Spread the Walnuts on an oven tray and roast for 8-10 minutes.
  • Cool: Remove the Walnuts from the oven and allow to cool to room temperature. It may be quicker to transfer them to a different plate to do this, instead of leaving them on the hot tray.
  • Crumb: Put the Roasted Walnuts into a food processor and blitz to an even crumb, then pour into a bowl and set aside for later.
  • Blitz: Add all of the other ingredients, except for the Nutritional Yeast, into the Food Processor and pulse until an even, Pesto like consistency.
  • Pulse: Add the Blitzed Walnuts and the Nutritional Yeast to the Food Processor and pulse to incorporate into the Pesto.
    On the left, the Wild Garlic Pesto in the food processor with the nutritional yeast on top. On the right the finished Pesto.
  • Store: Transfer your Pesto into a jar, spread the top out evenly and then cover with 1 ½ tablespoons of Olive Oil.

Notes

Try not to over-blend your Pesto, as this could result in a puree consistency instead of a Pesto. To avoid this happening, we recommend you pulse the ingredients together, instead of blending constantly for a couple of minutes. This will allow you to have more control over the consistency.

Nutrition

Calories: 107kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Sodium: 61mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin B1: 1mg | Vitamin B2: 1mg | Vitamin B3: 1mg | Vitamin B5: 1mg | Vitamin B6: 1mg | Vitamin C: 5mg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 31mg | Copper: 1mg | Folate: 5µg | Iron: 1mg | Manganese: 1mg | Magnesium: 8mg | Phosphorus: 17mg | Selenium: 1µg | Zinc: 1mg