Vegan Wild Garlic Pesto
User Reviews
5.0
12 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
8 servings
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Calories
242 kcal
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Course
Condiments
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Cuisine
Mediterranean, Italian, American
Vegan Wild Garlic Pesto
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Raw, vegan Wild Garlic Pesto is a delicious spring condiment perfect with pasta or spread. It only requires 5 ingredients and 5 minutes!
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Ingredients
- 2 cups (tightly packed) 120 g or 4 oz wild garlic leaves with stems
- 1/3 cup or 40 g almonds toasted in a frying pan for 1-2 minutes or microwaved for up to 30 seconds
- 3 tablespoons nutritional yeast
- 1/2 cup or 120 ml extra virgin olive oil
- 1 tablespoon agave syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- water to adjust the consistency (see notes)
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Instructions
- Add wild garlic leaves with stems, toasted almonds, nutritional yeast, agave syrup, salt and pepper in a cup of a food processor or blender and blend until a thick paste forms, scrapping sides. Add extra virgin olive oil and keep blending. If the pesto is too thick, add water, one tablespoon at a time, until you like the consistency. Enjoy!
Equipments used:
Notes
- This recipe makes about 1 cup of pesto which is approximately 8 servings (2 tablespoons per serving).
- This wild garlic pesto recipe is raw, vegan and nutrient-dense.
- You can bake it into bread, spread it on your toast, use it as a soup garnish, drizzle it over roasted vegetables, add it to scrambled eggs, top some pizza with it, stir it into pasta... you can use it with pretty much all things savory.
- Use a blender, a chopper or an immersion blender for your pesto. I like to use this mini food processor.
- If the pesto is too thick, add a bit of water, starting with 1 tablespoon and keep blending until you like the consistency.
- You can store it in the fridge for up to 2 weeks.
- Preserve it using water canning method (see details above) to prolong the shelf life to 2-3 months.
- This pesto can be frozen for up to 3 months, but since the consistency changes, it is best used as an add in for soups or breads rather than a dip or spread.
- If you are looking for ways to use up your pesto jar, make sure to check these 50 healthy vegan recipes with pesto.
- Use any other nuts or seeds instead of almonds: macadamia, walnuts, pine nuts, Brazil nuts, hazelnuts, walnuts, cashews, pistachios, pecans, sunflower seeds, pumpkin seeds, etc.
- Replace wild garlic with other leafy greens or their combinations like arugula, kale, spinach, parsley, cilantro, garlic scapes, pea shoots, mint, thyme, sage, tarragon, Swiss chard, beet greens, etc.
- Add avocado, sun-dried-tomatoes, roasted eggplant, garlic zucchini or bell peppers, peas, beets or carrots to your pesto to make it extra nutritious and add a boost of flavor. Alternatively, try this awesome avocado dressing and roasted garlic sauce.
- To balance the taste, you can use any other liquid sweetener of your choice instead of agave syrup: date syrup, maple syrup or molasses.
- Substitute avocado, sunflower, pumpkin seed, walnut, sesame, almond, grapeseed and coconut oil to olive oil.
- To make the pesto sauce oil-free, add a few slices of ripe tomatoes and adjust the consistency with water.
Nutrition Information
Show Details
Calories
242kcal
(12%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
20g
(31%)
Saturated Fat
2g
(10%)
Trans Fat
1g
Sodium
1mg
(0%)
Potassium
127mg
(4%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
1006IU
(20%)
Vitamin C
7mg
(8%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 242 kcal
% Daily Value*
| Calories | 242kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 1mg | 0% |
| Potassium | 127mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 1006IU | 20% |
| Vitamin C | 7mg | 8% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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