Mediterranean style wild garlic pesto with mild garlic-y taste and lovely fresh texture (with walnuts, green olives and no cheese or pine nuts). It can be added to pasta, salads, roasts and veggies. This wild garlic pesto recipe is also vegan.
Wild garlic season is coming up and our household is exceptionally excited. We love bringing the freshness of spring onto the table. Don’t you? If you have some wild garlic in hand definitely try out our recipe – it is much different from the most popular ones that include cheese. This wild garlic pesto is a wonderful addition to salads, pasta, roasted veggies or meat.
As I didn’t want to add cheese to the pesto, nor did I have pine nuts the first time I made it, I decided to experiment. The results were more than delicious. I’m sure you would love it too.
If you have never encountered Wild garlic (or wood garlic) before, it’s a wonderful flowering plant (a wild relative to onions and garlic) that is native to Europe in Asia. It’s most commonly used in German speaking countries as well as in the UK. It’s said to have numerous health benefits and it’s pretty tasty too.
HOW TO MAKE A LOVELY WILD GARLIC PESTO
1) Measure your wild garlic – adding more or less wild garlic leaves definitely changes the taste and texture of the pesto. Depending on your preferences you can adjust it to fit your own taste.
2) Add sesame seeds to the pesto or use crispbread with sesame seeds on. These seeds bring additional flavor to the pesto you do not want to miss. Alternatively, add 1 tbsp tahini if you do not have sesame seeds on hand.
3) Use freshly squeezed lemon juice. It might be tempting to use a store-bought lemon juice in a bottle, but adding real juice in makes all the difference.
4) Store in air tight container, preferably made of glass. My granny used to say if you want to preserve something do not use plastic, use glass – and for a good reason – glass containers preserve food taste and quality much better.
5) If you want to have a finer pesto consistency, remove stems before blending. I personally do not like to waste the stems, so I leave them in.
6) Blend well to reach a creamy, smooth texture or leave pesto a bit chunky depending on your own taste.
7) Use whatever nuts you have on hand – in the recipe we like using walnuts, but it get pretty tasty with hazelnuts or cashews as well.
If you are anything like me ( all greens lover), then I’m sure you would love our delicious nettle soup recipe. It’s no ordinary one, so make sure you pin it.
Wild Garlic Pesto
Mediterranean style, vegan wild garlic pesto recipe with walnuts and green olives (no cheese). Lovely addition to salads, spreads, pasta, veggies, roasts and fish.
Servings 2 people
- 1 large bunch wild garlic, approx. 100/150g
- 2 wafers of crispbread, german thin crackers
- Juice of 1/2 lemon
- 1/2 cup / 50g walnuts, finely chopped
- 10-15 green olives, pitted
- 2-3 tbsp olive oil, extra virgin
- 2 tbsp sesame seeds, or 1 tbsp tahini
- Wash wild garlic under cold water. Remove stems if preferred.
- Check regularly if desired consistency is reached. Enjoy over crispbread, salads, pasta, veggies or roast.
- See above recipe for best tips and tricks.
Please note: pesto consistency and flavor can be adjusted to your taste preferences by adding or reducing number and type of products.