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Vegan Wild Garlic Pesto

Vegan Wild Garlic Pesto

Zesty and sourish, this Vegan Wild Garlic Pesto is a great way to add new flavors to your pasta or other dishes.
Course Dip
Cuisine Italian
Keyword Gluten free, Vegan
Prep Time 15 minutes
Total Time 15 minutes
Servings 16 tbsp
Calories 95kcal


  • High-Speed Blender/Food Processor
  • Glass Jar


  • 100 g wild garlic
  • 50 g pumpkin seeds (pepitas)
  • 30 g sunflower seeds
  • zest and juice of one unwaxed lemon
  • 4 tbsp nutritional yeast
  • 1/2 cup extra virgin olive oil
  • 1/2 tsp sea salt
  • black pepper to taste
  • a pinch of chilly flakes optional


  • Wash wild garlic leaves thuroughly and pat dry with a kitchen towel.
  • Dry roast pumpkin and sunflower seeds in a pan for a couple of minutes until lightly golden.
  • Place all ingredients into a food processor or a high-speed blender (immersion blender works fine too) and mix until creamy even consistency.
  • Store refrigerated in a jar for up to 5-7 days.