Whip up a quick and easy Vegan Wild Garlic Pesto (aka Baerlauch pesto) - in minutes! Wild garlic leaves (ramsons), pine nuts, nutritional yeast, olive oil, and lemon come together in minutes for a healthy, homemade pesto perfect for pasta, pizza, or anything yummy!
Made without parmesan or dairy, this plant-based condiment is a must-try for vegans and everyone who loves fresh flavors.
God always blesses us with an abundance of plants that are not only good for us, but bursting with flavor! This vibrant green ingredient also known as ramsons, broad-leaved garlic, wood garlic, bear leek, or buckrams depending on your region, forms the base of our delicious wild garlic pesto.
This spring, if you've found yourself with leftover wild garlic after a successful foraging trip, this recipe is a fantastic way to use it. The garlicky taste might be a bit strong when raw, but when you make it into pesto, it becomes wonderfully milder and tasty.
I especially enjoy it spooned over crispy potato zucchini fritters or garbanzo bean fritters but it also pairs perfectly unleavened flatbread and vegan frittata.
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Why You'll Love This Recipe
- Simple & Quick
- No parmesan cheese
- Gluten-free & Lactose-free
- Versatile
- Customizable
More Healthy Spring Recipes
- Mediterranean black bean and corn salad
- Parsley avocado dipping sauce
- Spinach strawberry walnut salad
- Sour cream and chive dip (no mayo)
- Butter lettuce salad
- Apricot fruit salad
Ingredients and Substitutions
- Fresh wild garlic: Provides a pungent garlicky flavor and vibrant green color.
- Pine nuts (toasted): Adds a nutty richness. Pine nut alternatives: Walnuts, cashews, almonds, hazelnuts, or macadamia nuts. For nut-free pesto use sunflower seeds or pumpkin seeds (toast them for extra flavor).
- Extra virgin olive oil: Offers richness and smoothness to the pesto. You can substitute it with any neutral-flavored oil like avocado or grapeseed oil.
- Nutritional yeast flakes: Provides a cheesy, umami flavor. Swap it with homemade parmesan cheese or a bit of miso paste.
- Lemon juice: Brightens the flavor and helps preserve the pesto. Lime juice and apple cider vinegar work as an alternative.
- Salt and black pepper: Enhances and balances the overall flavor. Adjust to your preference.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Wild Garlic Pesto
Start by blending the toasted pine nuts, nutritional yeast, salt, and black pepper until they're finely chopped.
Next, pour in the olive oil and lemon juice, and blend everything until it's smooth.
Add the fresh wild garlic leaves to the mix, and blend again until it's creamy. Taste and add more salt or lemon juice if needed. If you want a runnier pesto, add a bit more olive oil.
Variations
- Ultra creamy: Add a splash of coconut cream or vegan cream cheese for a luxurious texture.
- Spice it up: Blend in a small amount of chili flakes or chopped fresh chili for a spicy kick.
- Nut-free alternative: Swap pine nuts for toasted sunflower, pumpkin, or hemp seeds.
- Extra cheesy: Boost the cheesy flavor with extra nutritional yeast or a sprinkle of vegan parmesan.
- Spicy kick: Add a pinch of red pepper flakes or a chopped chili while blending.
- Fresh herb infusion: Mix in fresh basil, parsley, or cilantro for added freshness and complexity.
- Zesty twist: Want an extra burst of brightness? Grate in the zest of a lemon or lime before blending for a citrusy touch.
Equipment
Small food processor or blender.
Storage
Store pesto in a clean jar with a thin layer of olive oil on top. Stays fresh for up to 2 weeks in the fridge.
Can You Freeze Pesto?
Yes! Transfer to ice cube trays or freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before using.
Top Tips
- Safety note: Before foraging for wild garlic, be aware that it has a very similar-looking plant called lily of the valley, which is poisonous. Familiarize yourself with the distinct shape and smell of wild garlic leaves.
- Fresh is best: Use fresh wild garlic leaves for the best flavor. Avoid wilted or yellowing leaves, as they may affect the taste of your pesto.
- Toast the nuts: Toasting the pine nuts (or any nuts/seeds you choose) enhances their nutty flavor, so don't skip this step for an extra depth of taste.
- Want a milder pesto? Blend in some spinach or arugula with your wild garlic to dilute the flavor.
- Wild garlic pesto sauce: To transform this vibrant pesto into a luscious sauce, simply add a little extra olive oil while blending. This will create a thinner consistency, perfect for tossing with pasta or drizzling over vegetables.
Serving Ideas
- Spoon it over crispy zucchini fritters, potato latkes, or roasted potatoes for a flavor kick.
- Swirl it into chickpea scrambles for a protein-packed twist.
- Toss it with cooked spaghetti for a surprising and flavorful change.
- Mix it into your next pasta salad for a vibrant green boost.
- Dip vegetables, homemade crackers, or flour tortillas in pesto thinned with olive oil for a delicious appetizer.
Frequently Asked Questions (FAQ's)
For a traditional touch, you can make it by hand using mortar and pestle. Start by grinding the pine nuts with a pinch of salt until they form a fine paste. Next, add the chopped wild garlic leaves and continue grinding to incorporate them fully. Then, slowly drizzle in olive oil, creating a smooth and luscious consistency. Finally, add the nutritional yeast, lemon juice, and remaining salt and pepper. Mash and stir everything together until well combined.
If your wild garlic pesto tastes bitter, it could be due to using mature wild garlic leaves, which have a stronger flavor. Opt for younger, more tender leaves for a milder taste. Additionally, over-toasting the pine nuts can also contribute to bitterness. Ensure you toast them until they're golden brown and fragrant, avoiding burning them.
If your wild garlic pesto is too strong, you can add a little more olive oil, a spoonful of cream cheese, a hint of sweetness, or even some additional ingredients like basil leaves, avocado, or more nuts.
More Vegan Dips and Sauces
📖 Recipe
Vegan Wild Garlic Pesto (Baerlauch Pesto)
Equipment
- small food processor or blender or use mortar and pestle if you want to make it by hand (see notes below)
Ingredients
- 100 grams (3.5 oz) fresh wild garlic leaves about 3 cups (rinsed, drained)
- ¼ cup pine nuts toasted (see notes for substitutions)
- ⅓ cup olive oil extra virgin (see notes for substitutions)
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon lemon juice freshly squeezed
- ¼ teaspoon black pepper ground
- ½ teaspoon salt or to taste
Instructions
- Start by blending the toasted pine nuts, nutritional yeast, salt, and black pepper until they're finely chopped.
- Next, pour in the olive oil and lemon juice, and blend everything until smooth.
- Add the fresh wild garlic leaves to the mix, and blend again until it's creamy. Taste your pesto and add more salt or lemon juice if needed. If you want a runnier pesto, add a bit more olive oil.
Notes
- Refrigeration: Store in a clean jar with a thin layer of olive oil on top. Stays fresh for up to 2 weeks in the fridge.
- Freezing: Transfer to ice cube trays or freezer-safe containers, leaving space for expansion. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature before using.
- Nuts: Substitute pine nuts with walnuts, cashews, almonds, hazelnuts, macadamia nuts, sunflower seeds, or pumpkin seeds (toast them for more flavor!).
- Oil: Any neutral oil like avocado or grapeseed works for this recipe.
- Cheese flavor: Nutritional yeast adds cheesiness, but vegan parmesan or miso paste are great alternatives.
- Safety note: Before foraging for wild garlic, be aware that it has a very similar-looking plant called lily of the valley, which is poisonous. Familiarize yourself with the distinct shape and smell of wild garlic leaves.
- Fresh is best: Use fresh wild garlic leaves for the best flavor. Avoid wilted or yellowing leaves, as they may affect the taste of your pesto.
- Toast the nuts: Toasting the pine nuts (or any nuts/seeds you choose) enhances their nutty flavor, so don't skip this step for an extra depth of taste.
- Want a milder pesto? Blend in some spinach or arugula with your wild garlic to dilute the flavor.
- Wild garlic pesto sauce: To transform this vibrant pesto into a luscious sauce, simply add a little extra olive oil while blending. This will create a thinner consistency, perfect for tossing with pasta or drizzling over vegetables.
- No food processor? Use a mortar and pestle! Grind pine nuts with salt to a paste. Add chopped wild garlic, and grind well. Slowly drizzle in oil while grinding for a smooth texture. Finally, stir in nutritional yeast, lemon juice, and remaining seasonings.
Nutrition
If you try this vegan wild garlic pesto, let me know! Leave a comment, rate it, and don’t forget to tag a photo @go_eatgreen on Instagram.
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