Wild Garlic Pesto {Vegan & GF}
Prep time
Total time
Make the most of wild garlic season with this quick and super flavourful vegan & gluten-free Wild Garlic Pesto – Amazing tossed with pasta, and just as tasty as a condiment for salads, baked potatoes or over toasty bread!
Recipe type: Sauce
Cuisine: Italian
Serves: 4
  • 150gr wild garlic leaves, stems cut off, washed and dried
  • 70gr almond flour (or Parmesan cheese) (optional)
  • 70gr toasted pine nuts
  • 100ml good extra-virgin olive oil
  • lemon juice
  • sea salt & black pepper to taste
  1. Place wild garlic leaves in a food processor and blitz until broken down.
  2. Add almond flour (if using) and blend until combined, then whilst the motor is going, gradually fold in pine nuts and olive oil and continue to mix until smooth and creamy.
  3. Drizzle with a splash of lemon juice (I use half lemon), and season with salt and pepper to taste.
  4. Store in a clean jar and top with extra olive oil to preserve the pesto.
  5. Store in the fridge for up to a week.
This recipe makes a small jar, enough to use as a condiment for 4 people.
Make sure to wash wild garlic leaves thoroughly and pat them dry with kitchen paper before use.
Recipe by The Petite Cook at https://www.thepetitecook.com/wild-garlic-pesto/