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Wild Garlic Pesto (Vegan, Dairy-Free)

April 30, 2021 (Last Updated: August 24, 2023)
Wild Garlic Pesto

Looking for a quick and easy recipe to add some zing to your meals? Try this mouth-watering wild garlic pesto! Made with fresh wild garlic leaves, nutritional yeast, pine nuts, extra virgin olive oil, and lemon, this recipe packs a punch of flavor that’s perfect for pasta, sandwiches, grilled meats or vegetables, and more.

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.

Wild garlic 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, wild garlic 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, wild garlic, called ‘leurda’, is a popular addition to spring dishes. I made wild garlic 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 wild garlic, and the view is magnificent. The smell is not that pleasant, though. But it’s what you get used to if you live nearby.

The wild garlic in this forest is protected, but 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 wild garlic if you find it in your area, or you can find it in farmers’ markets.

How to make wild garlic pesto

Wild garlic pesto is similar to other pestos. The ingredients I used are:

  • 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 in 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 wild garlic pesto the same way you would use basil pesto. It will go with absolutely everything: from grilled meats and chicken, seafood, roasted or grilled vegetables. I absolutely love it with pan-seared king oyster mushrooms (can be grilled too).

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.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Wild Garlic Pesto (Vegan, Dairy-Free)

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
By Claudia Curici, Health Coach Serves: yields about 1 1/2 cup
Prep Time: 15 minutes Cooking Time: 7 minutes

This wild garlic pesto is a nutritional powerhouse and a delicious green concoction that goes with everything during spring and summer.


  • 150 grams of wild garlic, washed and pat dried, roughly chopped
  • 1 small handful of spinach (for added bulk, as the wild garlic can be quite spicy)
  • 60 grams pine nuts, toasted
  • zest of one organic lemon
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh pepper
  • 1/2 cup extra virgin olive oil
  • juice of 1/2 lemon (or more to taste)



Toast the pine nuts in a skillet on the lowest heat, and keep an eye on them as they can burn fast. Stir frequently until golden and fragrant (about 7 minutes). Let them cool.


Gather all the ingredients, wash, and pat dry the greens. Roughly chop them.


Add all the dry ingredients to a food processor and process until chopped. Start adding the olive oil and continue to process until the desired consistency. Season with lemon juice and more salt and pepper if necessary.


If you eat dairy, you can add Parmigiano instead of nutritional yeast.

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