Quick and easy vegan wild garlic (Bärlauch) pesto (nut-free)

It's finally spring here in Europe which means it's wild garlic and asparagus season 😍 so much waited after the long cold winter.

Although having them on repeat I still feel spring is not long enough to enjoy these delicious nature's treasures.

Luckily our place has a little forest nearby so the morning walk or run is a great chance to grab some of the greener and young wild garlic leaves that I can add to salads or transform into other delicious dishes like this vegan pesto, gnocchi, make green garlicky Aryan, hummus, sauté it with a delicious coconut cream sauce mmm, I am salivating while writing this. The bottom line is that wild garlic is nature's hidden gem that I am so fortunate to enjoy plenty during the spring season (but not only since I started to freeze it 🤭).

What is wild garlic?

Wild garlic ( Allium ursinum ) is a perennial plant that grows wild and is rarely cultivated. It is also known as garlic spinach, witch's onion, or bear's garlic (Bärlauch in german).

Its light green, elongated-pointed leaves, are matte on the underside and can reach a length of up to 25 centimeters. Wild garlic thrives in spring from March to June in shady and moist areas such as deciduous forests here in Europe.

Be careful when collecting wild garlic - there is a risk of confusion with the poisonous leaves of lily of the valley, autumn crocus, arum, and white root. Only the leaves of wild garlic smell and taste distinctly of garlic.

Why you should try to add it to your dishes

Wild garlic is loaded with vitamin C (150mg per 100g of raw wild garlic leaves) and contains minerals such as potassium (336mg per 100g), calcium, and Iron. If you want to learn more about wild garlic and the nutrients it contains check out this link from Austrian public health portal. Article is in German but you can get the translation very easy if you switch to English. Totally impressed by its nutritious values.

If you are as fortunate as me or have the chance to buy wild garlic to farmers markets or local supermarkets you need to try this exquisite pesto (yes this is what it was called at an Easter brunch with friends). 🤭

List of ingredients for this flavorful vegan wild garlic pesto

• 2 Cups Wild garlic or 100g
• ½ Cup Deseeded sunflower seeds (60g)
• 2 Tbsp Lemon juice
• 4 Tbsp Nutritional yeast
• 1 Tsp Salt
• 2 Tbsp Olive oil extra virgin
• 2 Tbsp Water

Step by step instructions to prepare the pesto

1. Begin by thoroughly washing the wild garlic to remove any dirt or impurities. Pat them dry gently
2. In a food processor add the wild garlic, sunflower seeds, nutritional yeast, olive oil, and water
3. Pulse all the ingredients until you achieve desired texture
4. Add the lemon juice to brighten the flavors and season with salt
5. Transfer the pesto to a clean jar and store it in the refrigerator. It will keep well for several days. Enjoy!

Note

I like mine on top of a bowl with whole-wheat pasta and steamed broccoli alongside grilled tofu. Pure joy!

You will have to try it as it’s hard for me to describe how good this is.

Also great as spread on  sandwiches, mix it with roasted veggies or combine it with lemon juice and transform it in a salad dressing.

Enjoy!

Questions you might have about this wild garlic pesto recipe

If you love this vibrant and bold wild garlic pesto with roasted sunflower seeds and nutritional yeast give it a rating and review below! And of course, tag me for the remake on Instagram

Looking for more vegan pesto ideas?

Try also our Vegan arugula pesto recipe

#rico