Spring is the season of renewal and fresh beginnings, and nowhere is this more apparent than in the abundance of seasonal produce that graces our tables. In Slovenia, where I come from, one of the most beloved ingredients of the season is wild garlic, or čemaž. This versatile herb is a staple in salads, soups, pasta dishes, and stews, and one of my favorite ways to use it is in a vegan pesto that can be kept in the fridge and used as a condiment for a wide variety of dishes.

In this blog post, I will share my recipe for wild garlic vegan pesto and explore the nutritional benefits of this flavorful herb. I will also provide some tips for customizing the recipe to suit your tastes and preferences.

Nutrition Benefits of Wild Garlic and Seeds

Wild garlic, also known as ramsons or bear garlic, is a member of the Allium family, which also includes onions, garlic, and shallots. Like its cousins, wild garlic is a rich source of antioxidants and sulfur compounds, which have been linked to a range of health benefits.

Studies have shown that wild garlic can help to lower blood pressure, reduce cholesterol levels, and improve circulation. It may also have anti-inflammatory, antimicrobial, and anticancer properties. Wild garlic is also rich in vitamins A and C, as well as iron, calcium, and potassium.

Adding sunflower seeds to the recipe is a great way to add texture and depth of flavor to the pesto. Sunflower seeds are rich in healthy fats, protein, fiber, and a range of vitamins and minerals, including vitamin E, magnesium, and selenium. These nutrients help to support immune function, reduce inflammation, promote healthy skin and hair, and support cardiovascular health.

Customizing the Recipe

While the basic recipe for wild garlic vegan pesto is delicious on its own, there are many ways to customize it to suit your tastes and preferences. For example, you can experiment with different types of nuts and seeds, such as pine nuts, almonds, or pumpkin seeds, in place of the sunflower seeds. You can also add other ingredients to the mix, such as basil, parsley, or lemon zest, to create a more complex flavor profile.

The salted roasted seeds will add a delicious crunch and nutty flavor to your vegan wild garlic pesto, making it even more flavorful and satisfying.

Enjoy your vegan wild garlic pesto as a spread on toast, a dip for veggies or crackers, or as a flavorful topping for pasta, roasted vegetables, or soups. The possibilities are endless!

Wild garlic vegan pesto

Get ready to add some wild flavor to your meals with this delicious and versatile vegan pesto recipe featuring the fresh taste of wild garlic. Perfect for pasta, sandwiches, and more, this pesto is easy to make and can be stored for long-lasting flavor all year round.

Preparation: 5 min
Blending: 5 min
Difficulty: easy
Servings: /

vegan, gluten free, dairy free, low fat

Ingredients:

  • 210g fresh wild garlic leaves, washed
  • 70g sunflower seeds
  • 1/2 cup olive oil
  • 2 tsp capers
  • nutritional yeast (optional)
  • Salt and pepper to taste

Instructions:

  1. Add the wild garlic leaves, sunflower seeds, capers, nutritional yeast (if using), salt, and black pepper to a food processor or blender. Pulse until the ingredients are roughly chopped.

  2. Pulse the ingredients a few times to break them down, then gradually pour in the olive oil while the food processor is running. Continue blending until you get a smooth, creamy consistency.

  3. Taste and adjust seasoning as needed. Add more olive oil if needed to reach your desired consistency.

  4. Serve the pesto immediately or transfer it to a sterilized glass jar and store it in the refrigerator for up to a week.

This recipe makes about 2 cups of pesto, but you can easily adjust the amounts depending on how much wild garlic you have on hand. You can also experiment with different nuts and seeds to create your own unique flavor profile. Enjoy!

Storing the Pesto

Wild garlic vegan pesto can be stored in the refrigerator for up to a week in an airtight container. To prevent discoloration, drizzle a layer of olive oil on top of the pesto before sealing the container. The pesto can also be frozen in small portions for up to three months.

If you prefer to store the pesto in jars for longer periods, omit the lemon juice and capers from the recipe, as these ingredients can cause the pesto to spoil more quickly. Preserve it in sterilized glass jars. Pour a thin layer of olive oil on top, making sure to cover the entire surface of the pesto. The oil creates a barrier between the pesto and the air, which can slow down the oxidation process and prevent the pesto from turning brown or developing mold. This is a great way to have homemade pesto on hand throughout the year, especially during the off-season when fresh wild garlic is not available.

If you prefer a milder flavor, you can blanch the wild garlic leaves before using them in the pesto. To do this, simply drop the leaves into a pot of boiling water for 10-15 seconds, then immediately transfer them to a bowl of ice water to stop the cooking process. This will help to reduce the pungent garlic flavor and make the pesto more versatile.

Photo credits:
Jelena C. Š.