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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Pesto
Cuisine: European, Mediterranean
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.
  • Then crush crispbread with your hands in smaller pieces and place with remaining ingredients (wild garlic leaves, olives, lemon juice, olive oil, sesame seeds (or tahini)) in high speed food processor and blend until well combined.
  • 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.