This Wild Garlic Pesto is easy to make in 5 minutes and tastes amazing with crispy vegan Gnocchi, Italian Pasta, vegetables, or other dishes and more! It is such a versatile pesto with wonderful garlic flavor that is wholesome, plant-based, nut-free, dairy-free & so delicious! Perfect to use as a sauce, spread or marinade
Toast the pine nuts in a pan for 1-2 minutes until lightly golden-brown, giving the pan a little shake every so often.
To a food processor or blender, add the wild garlic, toasted pine nuts, sunflower seeds, lemon juice, nutritional yeast, and salt and blend/mix on high until a paste forms. Then slowly pour in the olive oil while the mixer is running if possible and scrape down the sides as needed. Add 1-2 tbsp water as needed, or until your desired consistency is reached. Taste and adjust salt and pepper and give your pesto one last quick mix.
Use immediately or transfer to jars and cover with an extra drizzle of olive oil so it keeps fresh in the fridge.
I served my pesto here with crispy gnocchi, fresh tomatoes, basil, and vegan parmesan cheese.
The pesto keeps in the fridge for up to 1 or 2 weeks when the top is covered with a layer of olive oil. It also freezes well for up to 3 months. I suggest freezing it in small containers like ice cube boxes, so you can take out a portion at a time.
If you don't have any wild garlic check out my basil garlic parsley pesto recipe for an option.
You can also use other seeds and nuts, depending on your taste. For a nut-free pesto, use only seeds, such as sunflower seeds and pine nuts like I did, or try pepitas or hemp seeds. Otherwise, you can also use walnuts, pecans, almonds, pistachios, or whatever nut you like!
Please read my blog post for more information, tips, and step-by-step photos!