Celebrate the wild garlic season with this quick and easy wild garlic pesto
While traditional pesto is a go to for many, it isn’t often suitable for vegans due to the addition of dairy (milk and cheese) so I’ve made a quick and easy pesto that is both dairy-free and delicious using Springs most abundant veg, wild garlic.
As wild garlic is in season right now (and late Spring is the ideal time for foraging it) this recipe is a twist on the traditional, swapping the usual spinach/basil/watercress for wild garlic leaves. It may have a strong scent but it’s much more mellow in taste than usual garlic and works wonderfully in this pesto, which can be enjoyed with pasta, stirred into soup or as a condiment.
Serving suggestion – Stir into spaghetti with wilted spinach and garden peas.
If you do not have wild garlic growing near by, or don’t fancy yourself as much of a forager, (not that it really takes much foraging) head to your local farmers market where you will almost definitely be able to pick up a bunch or two. But if you can, I promise picking it yourself is much more fun! And it’s a great excuse to get outside too.
- 100g wild garlic leaves
- 150ml good quality olive oil
- 75g toasted pine nuts
- 50g roasted hazelnuts
- 2 tbsp. lemon juice
- 1 tbsp. nutritional yeast
- 1 tbsp. sugar (optional)
- Salt to taste
- Place the wild garlic leaves, nuts, lemon juice and olive oil into a food processor, then blend until you have a chunky paste. If you prefer to have a smoother texture, blend for a little longer.
- Spoon the mixture into a jar, and stir in the sugar and nutritional yeast. Add salt to taste.
If you’ve tried one of my recipes, I’d love to hear about it. Tag your social media posts with #Goodnessisgorgeous or leave a comment below.