How to make wild garlic pesto (vegan friendly!)

Wild garlic pesto from non-traditional ingredients

It is wild garlic season and I wanted to make pesto with it. Pesto is traditionally made with basil, Parmesan, lemon, olive oil and pine nuts. I didn’t have lemons, Parmesan, pine nuts or basil but these were all fairly easy to swap out, and the result is a deep green, garlicky nutty spread I am finding delicious to put on everything savoury – toast, pasta, gammon, couscous, poached eggs…

Wild garlic nettle pesto how to make

This recipe for wild garlic pesto also includes nettles, but you can leave those out if you would like. If you have Parmesan, you can add about 50g after blending the garlic and nuts. Also, you can leave the Parmesan out, and keep this recipe suitable for vegans!

Not-pesto wild garlic pesto recipe


Four cups chopped wild garlic leaves

1 cup cooked nettles

500g toasted cashews, sunflower seeds and pumpkin seeds

One bulb of garlic, roasted

Juice of two limes

Olive oil

Salt and pepper to taste

Blend the garlic, nettles and nuts in a food processor, adding oil gradually to make a paste. Blend in the roasted garlic. Add the lime juice and salt/pepper to taste.



Spring wild garlic nettle recipes

How to make foraged wild garlic pesto

How to make wild garlic sunflower seed pesto

This may not be pesto, but it is very tasty. Because the wild garlic season is so short, it might be a good idea to make a big batch  and freeze some for later in the year.

Related; other foraged food recipes!

Gorse cordial

Rosehip and Apple jelly

Horta Vrasta

About kellymarietheartist

Visual artist originally from Australia, travelling the world creating crocheted wearable art and functional textile pieces. Sustainable art and slow fashion made from recycled fabrics, wools and metal. Colourful. Psychedelic. Unique.
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