Vegan Wild Garlic Pesto

If you’ve ever strolled through a woodland in early spring and caught a fresh, garlicky scent in the air, chances are you’ve discovered wild garlic.

This vibrant, leafy green is not only easy to forage but also packed with flavour, making it a perfect swap for basil in a homemade pesto.

In this guide, I’ll show you how to responsibly forage for wild garlic and turn your harvest into a simple yet delicious vegan wild garlic pesto.

Made without cheese this plant-based version uses nutritional yeast instead to create a cheesy taste. It’s is fresh, fragrant, and full of flavour—perfect for tossing with pasta, spreading on toast, or drizzling over roasted vegetables.

What you need to make wild garlic pesto

• pine nuts

• wild garlic leaves

• lemon

• nutritional yeast

• Salt and pepper

• extra virgin olive oil

Substitution and Ingredient Notes

Pine nuts: You can substitute pine nuts for any of your favourite nuts like pistachios, walnuts or cashews. For anyone with nut intolerances you can also substitute with pumpkin seeds.

Wild garlic leaves: You can also use other fresh herbs (of the milder kind) like basil, coriander, parsley and the greens from carrots or beetroots. Kale or spinach also work too! That’s what I love about pesto, it’s so versatile as you can use whatever you really have to hand.

If you do decide to use a different green, make sure to add a clove of garlic so you don’t miss out on that garlic flavour.

Lemon: Lemon is one of my favourite flavours and adds a freshness to the recipe but you can omit this if you like.

Nutritional yeast: You could substitute this for a vegan cheese like parmesan. Either buy from your local shop or make using my Vegan Parmesan recipe.

Extra virgin olive oil: A key ingredient you don’t want to scrimp on. It gives pesto it’s ‘pesto’ flavour. And since pesto is raw you want to make sure it’s the good stuff. But you can substitute for a neutral oil.

How to forage wild garlic

The best time of year to forage wild garlic is March and early April when the leaves are big and green. When the plant starts to flower in late April and May, it becomes more bitter.

The best way to check that you’ve found the right plant is to crush the leaves in your hand and smell. A strong garlic smell, means it’s the right plant!

Make sure to take just 1 or 2 leaves from each wild garlic plant, and don’t pull up the bulbs. You want to make sure you’re taking no more than 1/3 of a plant. This leaves enough of the plant to come back the next year.

Pick as much as you use. I usually only take a small bag with me to forage at a time, which works out perfectly to make one batch of pesto.

Forage in public areas and footpaths, and if on private land, make sure to get permission from the landowner. Avoid any agricultural land, or roadsides. For more tips and advice check out Woodland Trust Sustainable Foraging Guide.

How to make

After foraging you wild garlic, make sure to wash throughly. I leave the leaves to soak in the sink with cold water to make sure there are no creepy crawlies hiding in there. Then pat the leaves dry.

Add all the pesto ingredients to the food processor, except for the olive oil. Blend until roughly chopped, then gradually add in the olive oil.

If you don’t have a food processor you can use a pestle and mortar instead, but this will take some elbow grease!

Blend until it has come together to your preferred texture. You can also add in extra olive oil if it needs it.

Store in an airtight jar or container in the fridge for up to 2 weeks. I like to add an extra drizzle of olive oil on top when storing to help it keep, and when adding to pasta to help it come together.

You can also freeze the pesto in an ice cube tray, and thaw a smaller amount whenever you fancy it.

How to use vegan wild garlic pesto

Pesto Pasta: the obvious choice of course! One of my favourite easy dinners and one of the best ways to use pesto.

Soup: Add a drizzle of pesto on top of your favourite soup to step it up a notch. This is one of my fave pesto hacks! Try with my Simple Tomato Soup, Roasted Tomato Soup or Vegan Cream of Broccoli soup.

Slathered in a wrap: Add a layer of pesto under hummus or roasted tofu and veggies.

Dip: Chop up crudites like peppers, cucumber, carrots and pitta and use as a tasty dip. You can also use the pesto as a dip for my Dough Balls, Cheesy Garlic Twists.

Sandwich spread: Like the wrap spread, use in a sandwich with some tofu, avocado and tomatoes. Like it toasted? Try my Crushed Avocado Bruschetta with a layer of pesto. Or why not add a layer of pesto to my Loaded Bread Rolls.

Dressing: Use pesto as a delicious dressing – you can easily thin out the sauce by adding some extra olive oil and lemon juice. Drizzle over your favourite salad ingredients.

Pizza: Dollop the wild garlic pesto on top of your favourite vegan pizza.

Fancy more dips and dressing recipes?

• Vegan Basil Pesto
• Tomato Tapenade
• Courgette & Tahini Dip
• 5 Minute Beetroot & Cannellini Dip
• Herby Tahini Dressing

Did you make this vegan wild garlic pesto recipe? Please rate and review the recipe below, and leave me a comment! I love to hear your feedback, and if you’re enjoying my recipes. Make sure to take a photo, tag me @MadeleineOlivia and tag it #MadeleineOlivia.