Vegan Wild Garlic Pesto
User Reviews
5
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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
Description
Wild Garlic Pesto combines tightly packed wild garlic leaves and stems with toasted almonds and nutritional yeast, resulting in a savory, slightly tangy flavor and a nutrient-rich profile. Agave syrup adds gentle sweetness, while salt and black pepper enhance the seasoning. The mixture is blended into a thick paste before olive oil is incorporated for creaminess and spreadability. Additional water can be added to achieve the desired consistency.
This pesto can be used as a spread for bread, a topping on roasted vegetables, a sauce for pasta, or a garnish for soups and salads, making it a versatile addition to various savory dishes. Toasting the almonds briefly intensifies their flavor and improves texture.
The recipe yields about one cup, roughly eight servings of two tablespoons each. It stores well in the refrigerator for up to two weeks and can be frozen for up to three months, though freezing may alter texture slightly. Alternatives to almonds and wild garlic can be used to customize flavor.
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)
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!
Notes
- This recipe makes about 1 cup of pesto, serving approximately 8 people at 2 tablespoons each.
- Use a blender, food processor, or immersion blender to blend the ingredients smoothly.
- Toast almonds in a dry pan or microwave briefly to enhance their flavor before blending.
- Add water tablespoon by tablespoon to adjust the pesto to your preferred consistency.
- Store pesto in the refrigerator for up to 2 weeks; freezing is possible for up to 3 months but may affect texture.
- Wild garlic can be substituted with other greens like arugula, kale, or spinach for variation.
- Different nuts or seeds can replace almonds according to taste or availability.
- Alternative liquid sweeteners can be used instead of agave syrup, such as maple syrup or molasses.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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