Vegan Wild Garlic Pesto (Baerlauch Pesto)
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.
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
Calories: 230kcalCarbohydrates: 2gProtein: 3gFat: 24gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 291mgPotassium: 94mgFiber: 2gSugar: 1gVitamin A: 3IUVitamin C: 2mgCalcium: 2mgIron: 1mg
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