Wild Garlic Pesto
Oil-Free & Full of Flavour!
Wild garlic is one of my favourite springtime ingredients—fresh, fragrant, and naturally garlicky without being overpowering. This easy oil-free pesto is vibrant, sweet, and incredibly versatile. Stir it through pasta, drizzle over soups or baked potatoes, use it as a salad dressing, or add a spoonful to your favourite sandwich for an instant flavour boost!
Prep
10 mins
Blend
5 mins
Total
15 mins
Makes
150 ml
Ingredients:
100 gr Wild Garlic leaves
½ cup of Sunflower Seeds
1/4 cup of Hemp Seeds
4 Tbsp of Nutritional Yeast
1 Lemon (zest and juice)
Freshly cracked black pepper
1 pinch of chilli flakes (optional)
Instructions step by step:
Step 1 – Wash wild garlic leaves really well and dry them in a salad spinner.
Step 2 – Dry roast the Sunflower seeds in a medium hot pan or oven. Set them aside and let them cool down.
Step 3 – Add the Wild Garlic Leaves, roasted Sunflower and hemp seeds, Nutritional Yeast, Lemon zest and juice with a few good cracks of black pepper to a food processor.
Step 4 – Blend until smooth, scrape the sides down as you go. Add a splash of water if needed to thin the Pesto.
Step 5 – Transfer the pesto to a clean jar with a lid. Keep it in the fridge up to 1 weeks. I like to have it within 2-4 days. You can also freeze it and depending on your freezer it will keep for up to 6 months.
Step 6 – Use it in pasta dishes, as a dressing or a dip. Try my super nutritious Lentil and Wild Garlic Salad.
About these Ingredients:
Wild Garlic: Wild garlic, with its fresh garlicky aroma, carpets UK woodlands in spring and is a sure sign of ancient, rich habitats. Its long, pointed leaves are full of flavour and perfect for foraging. Can’t find wild garlic? Swap it for basil—different taste, but still delicious!
Sunflower Seeds:
Packed with magnesium, potassium, and fibre, sunflower seeds add natural oils, so there’s no need for processed oil. You can easily swap them with other seeds, nuts, or even pine nuts if you’re feeling fancy!
Hemp Seeds: Technically a nut, hemp seeds—also known as hemp hearts—are packed with nutrients. Mild and nutty in flavour, they’re rich in protein and over 30% healthy fats, including essential omega-3 and omega-6 fatty acids.
Nutritional Yeast: Made from saccharomyces cerevisiae, this inactive yeast offers a cheesy, savoury flavour—perfect as a low-sodium seasoning or sauce thickener. I use non-fortified nutritional yeast for its natural protein, fibre, B vitamins, and minerals like iron, zinc, and selenium, avoiding synthetic additives found in fortified versions.
Wild Garlic Pesto
Equipment
- blender
- Glass Jar 200ml
Ingredients
- 100 gr Wild Garlic leaves
- ½ cup of Sunflower Seeds
- 1/4 cup of Hemp Seeds
- 4 Tbsp of Nutritional Yeast
- 1 Lemon zest and juice
- 1 tsp Freshly cracked black pepper
- 1 pinch of chilli flakes optional
Instructions
- Wash wild garlic leaves really well and dry them in a salad spinner.
- Dry roast the Sunflower seeds in a medium hot pan or oven. Set them aside and let them cool down.
- Add the Wild Garlic Leaves, roasted Sunflower and hemp seeds, Nutritional Yeast, Lemon zest and juice with a few good cracks of black pepper to a food processor.
- Blend until smooth, scrape the sides down as you go. Add a splash of water if needed to thin the Pesto.
- Transfer the pesto to a clean jar with a lid. Keep it in the fridge up to 1 weeks. I like to have it within 2-4 days. You can also freeze it and depending on your freezer it will keep for up to 6 months.
- Use it in pasta dishes, as a dressing or a dip. Try my super nutritious Lentil and Wild Garlic Salad.
Notes
- wild garlic |
- healthy pesto |
- seeds |
- oil free |
- dressing
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