5 Minute Wild Garlic Pesto (Gluten Free, Vegan)

Prep: 5 minutesCook: 0 minutesTotal: 5 minutes
Yield: makes 1 jarCategory: Soups/Sides
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This delicious wild garlic pesto is so easy to make and such a versatile ingredient! It will honestly transform any dish and is the perfect way to use up fresh wild garlic.

At this time of year wild garlic is rife in woodlands near streams and there is a spot near us that is packed with it! I went armed with a bag and collected enough to make three jars of this pesto as I think it makes a great gift!

The ingredients listed below will make enough pesto to fill one jar holding approximately 380ml, (think one traditional 1lb jam jar!) Pick two generous handfuls of wild garlic and, once you get home, you will need to thoroughly wash it to remove any dirt or soil. I then just lay it over a dry tea towel to dry before using it.

You can make this using a blender or a food processor. I like this wild garlic pesto to have a smooth consistency, however, if you would prefer it had more texture just blend it for less time.

This pesto is really versatile and can be added to sandwiches, pizzas or flatbreads or cooked in pasta dishes. You can also use it as an ingredient in its own right! I think it would work really well thrown into this Nettle, Lemon & Courgette Pasta recipe to jazz it up a little.

I like to add garlic cloves to this recipe to give it a little kick, however, for a gentler flavour you can omit them. If you opt to skip this ingredient then this pesto will be suitable for those following a low FODMAP diet who cannot usually eat garlic.

I use nutritional yeast in this recipe, however, you can substitute this for a dairy free or dairy containing parmesan style cheese. You could also swap the pine nuts for walnuts if you wanted!

I store this in a clean jar in my fridge and it normally lasts for up to two weeks! If you have any wild garlic leaves leftover because you picked too many they taste great raw thrown into salads!

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x

Ingredients

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imperial
  • 2 large handfuls wild garlic
  • 50g 1/3 cup pine nuts
  • 2 tbsp olive oil
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • juice 1/2 lemon
  • pinch sea salt
  • pinch black pepper

Method

  1. Roughly shred the wild garlic using your hands and add to a blender or food processor along with the olive oil and the juice of half a lemon. Blitz well until a smooth paste starts to form
  2. Add the pine nuts to a dry pan and lightly toast them over a low heat, ensuring they do not burn
  3. Add to the food processor or blender along with the nutritional yeast, roughly chopped garlic and a good pinch of sea salt and pepper
  4. Blend until the mixture reaches your desired consistency
  5. Scrape the mixture out into your glass jar
  6. Top the pesto up with a drizzle of extra olive oil and add an extra pinch of salt and pepper before placing the lid on

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