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easy easy wild garlic pesto on a vintage spoon laying on a plate with props in the background.
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5 from 2 votes

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
Total Time5 minutes
Course: Side Dish
Cuisine: European
Diet: Gluten Free, Low Calorie, Vegan
Servings: 2
Calories: 317kcal
Author: Yvonne

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

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