Wild Garlic Vegan Pesto

think i’m about 75% wild garlic pesto right now 🤣 smear it over hot buttered toast for a quick and delicious garlic bread 👍

Takes | 5 mins

Serves | 4

Plant-based | vegan | dairy-free


30g wild garlic leaves (from a local farmers market or grocer)

15g vegan Parmesan

15g pine nuts, toasted

15g walnut halves

60ml extra virgin olive oil

¼ Lemon, juice and zest of

Sea salt and freshly ground black pepper, to season


Start by toasting the pine nuts in a large frying pan over medium heat for 3 minutes. Set aside to cool then add all pesto ingredients to a blender in the order listed above and pulse to a coarse paste. Add a generous generous dollop to hot buttered toast and sprinkle over with crushed chillies, if you like.

Published by misterrands


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