Easy Wild Garlic Pesto (Vegan)
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.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Side Dish
Cuisine: European
Diet: Gluten Free, Low Calorie, Vegan
Servings: 2
Calories: 317kcal
- 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
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.
- 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.
Serving: 1serving | Calories: 317kcal | Carbohydrates: 4.4g | Protein: 3.3g | Fat: 34.4g | Saturated Fat: 4.7g | Sodium: 87mg | Potassium: 274mg | Fiber: 1.8g | Sugar: 1g | Calcium: 42mg | Iron: 1mg