Wild Garlic Pesto (Dairy-Free)

Looking for a vibrant way to make the most of wild garlic season? This wild garlic pesto is one of my favorite spring condiments — fresh, fragrant, and incredibly versatile. Made with wild garlic leaves, nutritional yeast, pine nuts, extra virgin olive oil, and lemon, it comes together in minutes and is delicious tossed with pasta, spread on sandwiches, or served with grilled meats, fish, and roasted vegetables.

Wild Garlic and Its Health Benefits

Wild garlic, also known as Ramsons, is a wild herb that has been used for centuries for both culinary and medicinal purposes. It’s known for its distinct garlic flavor and is a rich source of antioxidants, vitamins, and minerals.

It has been shown to have antibacterial and anti-inflammatory properties, making it a natural remedy for various ailments such as colds, flu, and digestive issues. It’s also believed to help lower blood pressure and improve cardiovascular health.

Additionally, it is low in calories and high in fiber, making it a great addition to any diet. Whether you’re looking to add more flavor to your meals or reap the many health benefits of this amazing herb, wild garlic is definitely worth incorporating into your diet.

Where to Find Wild Garlic?

Wild garlic is a cousin of chives, onions, garlic, and leeks and is quite popular in Europe, Asia, and some parts of the United States. Here in Romania, where I am at the moment, it’s called ‘leurda’, which is a popular addition to spring dishes. I made a pesto for my family, and they loved it, so I decided to share the recipe.

My most impressive encounter with wild garlic has been in Denmark, in a forest in Aarhus, the second-largest city in the country (my husband’s birthplace). In late spring and summer, the forest is invaded by this plant, and the view is magnificent. The smell is not that pleasant, though. But it’s what you get used to if you live nearby.

While the plant in this forest is protected, we are allowed to harvest as much as we can fit in a hat for personal use. All the parts of this nutritious and beautiful plant are edible: the flowers, the leaves, and the bulbs.

You can forage for wild garlic if you find it in your area, or you can find it in farmers’ markets.

How to Make Wild Garlic Pesto

The ingredients are similar with other pestos. For a vegan version, I used nutritional yeast, but if dairy is not a problem, feel free to use Parmigiano Reggiano.

• wild garlic (leaves)
• toasted pine nuts (other nuts can be used)
• extra virgin olive oil
• nutritional yeast (you can also use Parmigiano Reggiano)
• sea salt and pepper
• a handful of spinach for extra bulk, as wild garlic can be quite strong

You can make it the old-style, using a mortar and pestle, in a food processor for a rougher texture, or in a blender for a smooth consistency. I prefer the food processor.

How to Use this Vegan Wild Garlic Pesto

Use it the same way you would use basil pesto. It will go with absolutely everything: from grilled meats and chicken, seafood, and roasted or grilled vegetables. I absolutely love it with pan-seared king oyster mushrooms.

For more pesto recipes, check out: Lacinato Kale Pesto, Your New Favorite Green Sauce, and Spinach and Walnut Pesto. You might also like the Easy Radish Greens Pesto.

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