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Wild garlic is finally in season and what better dish to create with it than a flavorful vegan pesto?
I cannot believe that in all the 5 years since I have run this blog, I haven’t posted a single wild garlic recipe! Why did I wait this long to showcase this delectable herb? I cannot think of a good reason, so let’s blame it on the short season of the dark leafy herb. However, I am finally changing that today and featuring it in its purest form – in a pesto.
The great thing about this pesto is that it’s made in 5 minutes and can be customized to your liking. If you don’t have any cashews on hand, you can also use other types of nuts. However, I recommend using sweet-tasting nuts such as pine nuts or even macadamia, as they balance out the punchy flavor really well.
What is wild garlic?
Wild garlic is a plant that belongs to the allium family, just like garlic, chives and onions. It has large dark green leaves and when it goes into bloom, white flowers that have pointy star shaped blossoms. The leaves as well as the flowers are edible, but it is more common to consume the leaves.
Where and when can I find it?
The season begins mid-March and goes till May. However, the older the plants become, the more bitter they taste. While most larger supermarkets and farmers markets sell the herb during its season, you can also forage it yourself, as it grows in many places. It typically grows in woods – as it prefers the shade and cooler temperatures – and can cover entire forest grounds.
What does it taste like?
As the name already suggests, the taste is very garlicy, albeit not as pungent. If you like garlic, you’re probably also going to enjoy this herb. The taste is also dependent on the size of the leaves, as younger leaves are typically milder and larger more mature leaves are typically sharper-tasting.
Ideas on how to use your wild garlic pesto aside from pasta
- In babkas, rolls, or any savory baked goods
- For a (vegan) cheese board
- To make pesto hummus
- To swirl on top of a cream soup
- To add extra flavor to salad dressing
Did I miss anything? Let me know in comment section down below! 🙂Print
A flavorful vegan pesto with wild garlic, lemons and cashews
- 200g wild garlic leaves (7 oz)
- 120g unsalted roasted cashews (1 cup)
- 8 tablespoons nutritional yeast
- zest of 2 untreated lemons
- 240 ml good quality olive oil (1 cup)
- salt and pepper to taste
- Wash the wild garlic leaves and thoroughly dry them using a salad spinner or pat them dry them with a kitchen towel.
- Add all the ingredients – but only half the olive oil – to a food processor and mix until you have small chunks.
- While the processor is running, slowly add in the rest of the olive oil and continue mixing until you have your desired consistency.
- Taste and add more salt or pepper if needed.
To store your pesto, add it to a clean glass jar and top it off with a bit of olive oil. This prevents discoloring and mold growth.
Pesto keeps well for several weeks in the fridge or can it can even be frozen.
Keywords: vegan pesto, vegan wild garlic pesto, wild garlic pesto