Vegan Wild Garlic Recipe

Apr 27, 2018

Wild garlic is literally my most favourite ingredient this time of year. Its growing season is so short that our fridge is always stocked up with a wild garlic pesto throughout spring. The pungent leaf is so versatile that it can be used to stir through a risotto, put in a salad or soup or simply popped in a toastie! My favourite way with wild garlic is - pesto. No contest. 

This vegan wild garlic pesto recipe is so simple and yummy that all the family can enjoy it.
My wild garlic recipe is:
- nut free
- dairy free (yet tastes pretty cheesy!)
- uses minimal oil (which can be omitted altogether)
- is very versatile
- can be frozen.

You can use the pesto to dress up a simple salad, to stir in through pasta/veggie noodles or to spread it on to crusty bread and top with chopped tomatoes to make a bruschetta with a twist.


  • 100g wild garlic leaves
  • ½ cup sunflower seeds
  • Juice of 1 lemon
  • 4 tbsp. nutritional yeast
  • ¼ cup water
  • ¼ cup olive oil (or substitute for more water for a slightly more sauce like consistency)
  • Fresh chilli (optional)
  • Salt and optional chilli flakes to taste

Blend all of the ingredients on a high-speed blender. Enjoy!

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