Vegan wild garlic (Bärlauch) pesto

Explore spring flavors with this delicious vegan wild garlic pesto crafted from the piquant essence of wild garlic, the nutty crunch of roasted sunflower seeds, and the savory depth of nutritional yeast. This plant-based delight is bursting with flavors that celebrate nature's bounty

5 from 2 votes

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Prep Time 10

Cook Time 5

Course Appetizer, dip, Main Course, Spreads

Cuisine gluten free, Italian, nut free, vegan

Servings 1 Tablespoon serving

Calories 59 kcal

Equipment

1 Food processor

Ingredients

2 Cups Wild garlic 100g
½ Cup Deseeded sunflower seeds 60g
2 Tbsp Lemon juice
4 tablespoon Nutritional yeast
1 teaspoon Salt
2 tablespoon Olive oil extra virgin
2 Tbsp Water

Instructions

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

Notes

I love this pesto with whole wheat pasta or chickpeas or lentils pasta but also to add it to roasted veggies or use it as dressing for salads.

I add it to almost every dish that needs a bit of flavor boost lol

Nutrition

Calories: 59kcalCarbohydrates: 3gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 206mgPotassium: 94mgFiber: 1gSugar: 0.2gVitamin A: 1IUVitamin C: 12mgCalcium: 10mgIron: 1mg

Keyword pesto, vegan, wild garlic

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