Wild Garlic Pesto

by Edward Daniel
Caption of Garlic Pesto. Image by Edward Daniel (c).

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.

Caption of Garlic Pesto. Image by Edward Daniel (c).
Serves: 6 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g garlic leaves
  • 50g basil
  • 100g sunflower seeds
  • 100ml olive oil
  • 2tbs nutritional yeast
  • ¼ salt


  1. Place all the ingredients in a chopper and roughly pulse ensuring that the seeds remain chunky.
  2. Store in a sealable jar until ready to use. Chill and use within a week.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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