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A bowl of vegan wild garlic pesto next to wild garlic leaves and lemons

Vegan Wild Garlic Pesto

  • Total Time: 10 minutes
  • Yield: 1 large jar 1x


A flavorful vegan pesto with wild garlic, lemons and cashews


  • 200g wild garlic leaves (7 oz)
  • 120g unsalted roasted cashews (1 cup)
  • 68 tablespoons nutritional yeast
  • zest of 12 untreated lemons
  • 240 ml good quality olive oil (1 cup)
  • salt and pepper to taste


  1. Wash the wild garlic leaves and thoroughly dry them using a salad spinner or pat them dry them with a kitchen towel.
  2. Add all the ingredients – but only half the olive oil – to a food processor and mix until you have small chunks.
  3. While the processor is running, slowly add in the rest of the olive oil and continue mixing until you have your desired consistency.
  4. 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 months in the fridge or even freezes well.

Keywords: vegan pesto, vegan wild garlic pesto, wild garlic pesto