Hello lovelies, as soon as the first wild garlic appears, this vegan wild garlic pesto is simply part of spring for us. It's blended in just ten minutes, fresh, zesty and so versatile – whether with oven potatoes, stirred through warm pasta or spread on bread. And the best thing: you only need a handful of ingredients and a blender.
Fresh wild garlic, briefly toasted pine nuts, vegan parmesan, a little lemon zest and olive oil – that's all it takes. Instead of classic parmesan I use a vegan hard cheese, so the pesto stays completely plant-based while still being nicely savoury. The only important thing is to dry the wild garlic really well after washing, so the pesto doesn't turn watery.
I like to make the pesto the day before. Covered with a thin layer of olive oil, it keeps for about a week in the fridge and holds on to its lovely green colour. That way I have less to do while cooking and more time for the family.
Green asparagus from the oven with tomatoes and vegan feta
I especially love serving this wild garlic pesto with my green asparagus from the oven with cherry tomatoes, vegan feta and steamed potatoes – a light, festive dish that the oven all but cooks by itself.
View the recipe: Green asparagus from the oven with tomatoes and vegan feta
Part of my Quick Easter menu from the oven.
If you love wild garlic as much as I do, try my wild garlic and arugula pesto with crispy potatoes, the garlic bread with garlic dip or the creamy green asparagus soup with pistachio gremolata.
