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Wild Garlic Pesto

Wild Garlic Pesto with Walnuts

Vegan and raw Wild Garlic Pesto is a truly universal spring condiment. Perfect with pasta or as a bread spread, it goes well with all things savory. Vegetarian, gluten-free, low carb.
Course Condiment
Cuisine Mediterranean
Keyword ramp pesto, wild garlic pesto
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8 servings
Calories 163kcal


  • 1 large bunch wild garlic with stems chopped (about 3 cups)
  • 35 grams or 1/4 cup pine nuts toasted on a frying pan for 1-2 minutes or in a microwave for up to 30 seconds
  • 2 cloves garlic
  • 30 grams or 1/3 cup grated Parmesan cheese omit or use hard vegan cheeses if vegan or vegetarian
  • 1 tablespoon lemon juice
  • 100 ml or 1/2 cup walnut oil
  • 2/3 teaspoon salt or less if you use Parmesan
  • 1/2 teaspoon black pepper


  • Using a food processor or an immersion blender, pulse chopped wild garlic with stems, toasted pine nuts, garlic, Parmesan cheese (if using) and lemon juice until smooth. Gradually add walnut oil until you like the consistency. Add more oil to adjust the consistency. Season wit salt and black pepper. Serve with pasta, bread, salads, sandwiches, potatoes, roasted or fresh vegetables, eggs, fish, soups, beans or anything else you like. Enjoy!


If you want to preserve it, just boil your jars in water for 15 minutes, cool them, pour the green sauce and a tablespoon of olive oil on top. That way you can store it in the fridge for a few weeks. If you want to store it longer, simply freeze it.


Calories: 163kcal | Carbohydrates: 2g | Protein: 2g | Fat: 16g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 254mg | Potassium: 26mg | Vitamin A: 220IU | Vitamin C: 2.3mg | Calcium: 52mg | Iron: 0.5mg