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A bowl of homemade vegan wild garlic pesto

Vegan Wild Garlic Pesto – Intense, Aromatic & Easy

Author: Plantbasedredhead
Vegan wild garlic pesto with olive oil and sunflower seeds, without Parmesan. Intensely flavorful, aromatic, delicious, and easy to prepare.
5 from 5 votes
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Basics
Cuisine International
Servings 1 bowl (as shown, with 14 cm = 5.5 inches diameter)
Calories 1507 kcal

Ingredients
 
 

  • 5 tbsp sunflower seeds
  • 150 g wild garlic
  • 1 hand full of parsley some of the stalks can be included
  • 8 tbsp olive oil a little more if you like
  • 4 tbsp nutritional yeast *)
  • 1 tsp salt
  • black pepper

Instructions
 

  • Roast the sunflower seeds in a pan without oil until they turn light brown. Leave to cool on a plate.
  • Wash the wild garlic. Spread out a tea towel, place the wild garlic on top, and pat dry with another tea towel.
  • Now chop the roasted sunflower seeds with the wild garlic and all the other ingredients (parsley, yeast flakes, salt, and pepper) in the food processor and mix.
  • Slowly add the oil through the designated opening in the food processor. My food processor from KitchenAid has something like that. Otherwise, just add it to the other ingredients.

Notes

  • Depending on how intense you like pesto, you could get by with it longer. I use this amount for about 500 grams of pasta - that's quite generous.

Nutrition

Serving: 1 bowlCalories: 1507kcalCarbohydrates: 45gProtein: 27gFat: 141gSaturated Fat: 18gPolyunsaturated Fat: 24gMonounsaturated Fat: 92gSodium: 2366mgPotassium: 943mgFiber: 15gSugar: 6gVitamin A: 2660IUVitamin C: 20mgCalcium: 134mgIron: 8mg