Learn how to make vegan oil-free wild garlic pesto with just 4 ingredients (not counting salt and water). Spread it on a slice of sourdough bread, make pesto pasta or add to salads, stews and Buddha bowls.
- Start by washing the wild garlic under running water – regardless of whether you got it from farmer’s market or you foraged it yourself.
- Now, using scissors cut the wild garlic into smaller pieces and add it to a blender or smaller container of your food processor.
- Next, add the remaining ingredients and process until you have a pesto consistency.
Store in a glass jar in the fridge for up to 4 days. For longer keeping fill the ice cube trays with pesto and transfer it into freezer.
If you don’t have neither blender nor a smaller food processor container, simply double the recipe and use a regular sized food processor.
Feel free to utilise other nuts such as almonds or walnuts. However, I’d suggest you soak them first and add less water to the recipe.
For a nut-free version, substitute cashews with pine nuts, tahini, pumpkin seeds, or sunflower seeds. Again, I recommend soaking pumpkin and sunflower seeds first and adding less water. Alternatively use nut or seed butter (the same weight).
You can regulate the water quantity according to the desired consistency.
Feel free to process the pesto into a really smooth consistency, if you have a high-speed blender. I personally prefer a bit chunkier outcome.
If it’s not wild garlic season or you can’t get it anywhere, make basil pesto instead by substituting fresh basil leaves for wild garlic.
Finally, as Cronometer does not list wild garlic I calculated the nutritional facts with fresh basil (their caloric value is almost the same).
- Method: Food processor
- Serving Size: 1 tablespoon
- Calories: 26
- Sodium: 75.4mg
- Fat: 1.6g
- Saturated Fat: 0.3g
- Carbohydrates: 1.3g
- Fiber: 0.5g
- Protein: 1.5g
Keywords: oil-free pesto, wild garlic