Crushed wild garlic scattered with peppery basil, bitter sunflower seeds, nutritional yeast, olive oil and salt; Wild Garlic Pesto.
Intensify your tastebuds with lushness. And, go wowzers.
This dish will obliterate your belief that vegan food can’t be super easy to make with a few choice ingredients.
- When you fancy a bit of pasta with a simple pesto sauce to create a little yumminess
- When you’ve had a long day at work and a quick and dirty dish that’ll give you some zing
- When Spring is in the air and you’ve had a forage of young garlic shoots at your local green
Wild Garlic Pesto was inspired when foraging wild garlic with friends in Cornwall as we clambered over fields to pick fresh shoots returning with our pickings to make this simple dish.
Wild Garlic Pesto has an intense garlicy flavour tempered by the basil. This dish uses fresh garlic leaves instead of cloves. Spring time is a great time to forage for these leaves. I love how the sunflower seeds add a little crunch with the nutritional yeast giving a cheesy flavour to this dish.
Wild Garlic Pesto is vegan, a condiment, raw and paleo.
What equipment to use
For this dish, I suggest:
What to do next
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My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.