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!
If you’re looking for a speedy sauce that goes well with just about anything, this Wild Garlic Pesto definitely fits the bill.
I love wild garlic pesto sauce almost as much as the traditional basil pesto recipe. It’s LOADED with flavour, incredibly easy to make and, as an added bonus, it’s totally vegan and gluten-free.
Ready in just 5 minutes, all you only need to make Wild Garlic Pesto is 4 ingredients : fresh wild garlic leaves, toasted pine nuts, almond flour (optional), lemon juice, high-quality extra-virgin olive oil, and salt & pepper.
To make it more traditional and add extra umami flavour, you can also replace the almond flour with a bit of Parmesan cheese.
HOW TO MAKE WILD GARLIC PESTO
Making Wild Garlic Pesto couldn’t be easier, all you have to do is throw the fresh wild garlic leaves in a food processor and blitz until broken down, then gradually fold in almond flour if using (or Parmesan cheese), pine nuts, and finally olive oil, and continue to blend until smooth. Finally season with salt, pepper and lemon juice to taste, and you’re pretty much done.
You can also follow the traditional pesto making route and use a mortar. The process requires a bit of extra work, but the result is guaranteed to wow you!
WHAT TO DO WITH WILD GARLIC PESTO
This Wild Garlic Pesto makes the perfect pasta companion. For an extra creamy pasta, reserve 1/3 cup of pasta cooking water, and mix it with the pesto sauce before adding the pasta. Sprinkle a bit of lemon zest on top and you’ll have a delicious dinner ready in less than 15 minutes.
This pesto is also great used as a condiment for baking potatoes, grilled fish/meat/chicken, spread over a sandwich, or used as a dressing for salads.
Here are few of my favorite ways to use Wild Garlic Pesto:
Steak Salad Bowl: Substitute the chimichurri sauce with wild garlic pesto for a delicious seasonal twist on this protein-packed salad.
Grilled Chicken with Potato & Green Bean Salad: Top this juicy grilled chicken with a tablespoon of wild garlic pesto for a refreshing and extra flavourful kick.
Hasselback Sweet Potato: Swap the guacamole sauce with wild garlic pesto, for a super tasty vegan & gluten-free meal that will get rave reviews from carnivores too!
- 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
- Place wild garlic leaves in a food processor and blitz until broken down.
- 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.
- Drizzle with a splash of lemon juice (I use half lemon), and season with salt and pepper to taste.
- Store in a clean jar and top with extra olive oil to preserve the pesto.
- Store in the fridge for up to a week.
Make sure to wash wild garlic leaves thoroughly and pat them dry with kitchen paper before use.
