If you love pesto, my easy wild garlic pesto is the perfect version to make in spring. The best part? It is vegan, gluten-free, keto-friendly, and ready in 10 minutes.
It's that short time in spring when wild garlic grows around Vienna. So I went foraging for this delicious plant while in season. The pungent smell always guides me when harvesting wild garlic, also called ramson or wood garlic. But be sure to not mistake the plant for the similar-looking lily of the valley leaves, which are poisonous when eaten.
The insane amount of wild garlic I harvested last weekend inspired me to put this flavourful plant to good use. Naturally, I got in the kitchen and developed some nutritious and flavourful recipes with the spring produce.
Starting it off with this wild garlic pesto recipe. Enjoy with pasta, bread, crackers, or as a dip for vegetables.
Why you'll love this recipe
- deliciously healthy
- vegan
- gluten-free
- ready in 10 minutes
Love a fresh and easy pesto? Try this Thai basil pesto for a delicious twist on the traditional recipe made vegan.
Ingredient notes
To make this vegan wild garlic pesto, you'll need the following ingredients:
- Wild garlic – Also known as ramps, wild garlic is the star ingredient of this recipe. It has a pungent, garlicky flavor and can be found in the wild or at some farmers' markets in spring.
- Pistachios – Traditional pesto recipes use pine nuts. My version calls for pistachios to add flavor and enhance the green color of the pesto.
- Olive oil – A good quality extra-virgin olive oil will help bind the pesto together and add richness and depth of flavor.
- Lemon juice – A squeeze of lemon juice adds brightness and tanginess to the pesto.
- Salt and pepper – Season the pesto with salt and freshly ground pepper to taste.
Tips & substitutions
This recipe is super easy to prepare. Follow these tips to get the best result:
- When preparing wild garlic, thoroughly wash it under cold water to remove dirt before using it.
- Use a mix of wild garlic and other herbs like parsley, basil, or cilantro. This will add depth to the pesto and help to balance the strong flavor of wild garlic.
- Add more olive oil if the pesto is too thick or more nuts if it's too runny.
- Also, add red pepper flakes or chili powder if you like some heat in the pesto.
How to make wild garlic pesto
Step 1: Rinse the wild garlic leaves thoroughly, pat them dry with paper towels, and roughly chop.
Step 2: In a food processor or blender, combine the wild garlic leaves, pistachios, olive oil, lemon juice, salt, and pepper.
Step 3: Then, pulse the mixture until it's finely chopped.
Step 4: Use the wild garlic pesto immediately or store it in an airtight container in the refrigerator for up to 5 days.
Expert tip
Lightly toast the nuts or seeds before blending them. It brings out their natural oils and deepens their flavor. To do that, place the nuts or seeds in a dry skillet over medium heat, stirring frequently, until they are lightly golden and fragrant. Be sure to watch them closely, as they can burn quickly.
What to serve with wild garlic pesto
Wild garlic pesto can be a versatile and flavorful addition to many dishes. Here are a few suggestions on what to serve with wild garlic pesto:
- Pasta – Use this wild garlic pesto as a classic topping for pasta. Toss the cooked pasta with the pesto and a little bit of the pasta cooking water to create a creamy sauce. Or give this bacon and mushroom pasta a fresh twist with the pesto.
- Bread – This pesto also works as a spread for bread. And use it as a dip for crackers or these homemade pita chips. Also, spread it on a slice of crusty bread for a quick breakfast or snack.
- Vegetables – The pesto can also be used as a dip or topping for roasted or grilled vegetables. Serve it with these air fryer roasted carrots or other veggies for a flavorful twist.
- Salad – Turn the wild garlic pesto into a salad dressing. To do so, mix it with lemon juice or vinegar to get the right consistency. Then toss it over this salmon cucumber salad to make it a spring-forward meal.
Recipe FAQs
If you're toasting the nuts before using them, be careful not to over-toast them. This can lead to a bitter taste. Toast them just until they're golden brown. Then let them cool completely before adding them.
The quality of the olive oil also impacts the taste. If you use low-quality or rancid olive oil, it can result in a bitter flavor. Use high-quality extra virgin olive oil to get the best taste.
Use a high-speed blender or food processor to make the pesto. It helps break down the ingredients more thoroughly, resulting in a smoother and creamier pesto. Be sure to blend the ingredients until they're completely smooth.
Keep this homemade pesto refrigerated and consume it within 4-5 days. Transfer it to an airtight container and cover it with a layer of olive oil to help prevent oxidation. This will help keep the pesto fresh and flavorful for as long as possible. You can also freeze wild garlic pesto and store it for up to 3 months.
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📖 Recipe
Easy Wild Garlic Pesto (Vegan)
Ingredients
- 100 g wild garlic (2 cups)
- 50 g pistachios (¼ cup)
- 120 ml olive oil (½ cup)
- splash of freshly squeezed lemon juice
- salt and pepper to taste
Instructions
- Rinse the wild garlic leaves thoroughly, pat them dry with paper towels, and roughly chop.
- In a food processor or blender, combine the wild garlic leaves, pistachios, olive oil, lemon juice, salt, and pepper.
- Pulse the mixture until it's finely chopped.
- Use immediately or store the wild garlic pesto in an airtight container in the refrigerator for up to 5 days.
Notes
- Use a mix of wild garlic and other herbs like parsley, basil, or cilantro. This will add depth to the pesto and help to balance the strong flavor of wild garlic.
- Add more olive oil if the pesto is too thick or more nuts if it's too runny. Taste and adjust the seasoning as needed.
- Add red pepper flakes or chili powder if you like some heat.
Nutrition
Nutritional values are estimates only calculated with the recipe calorie and nutrition calculator provided by verywellfit.com. The author of this website is not a nutritionist nor a doctor. All nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice.
Georg Aichberger says
Great taste! Adding pistachios is a wonderful idea!
Yvonne says
So happy you like that Georg! I love pistachios; they are a great twist to the usual pine nuts in pesto!