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Vegan Wild Garlic Pesto

Tis the season for wild garlic!

I have a confession though...

I am not much of a forager myself, although I love the concept I’m always worried about poisoning myself and picking the wrong thing! So I choose to play it safe and instead let others do the foraging on my behalf.

This week I was super excited to find some wild garlic in my Abel and Cole veg box; which I’m informed was wild foraged by a wonderful man called James. Thank you James!

So I made this recipe for you, courtesy of James.

I love wild garlic because it:

Is an amazing immune booster

Has antibacterial and antimicrobial qualities

Lowers blood pressure

Reduces cholesterol

Improves blood circulation

Is a wonderful heart protector and blood purifier

Tastes delicious!

Vegan Wild Garlic Pesto Recipe


2 and 1/2 cups of Wild Garlic - leaves and stem

1/2 cup raw, cold pressed Olive Oil

1tbsp Cashews

1tbsp Pine Nuts

3 tbsp Nutritional Yeast

1/2 tsp Himalayan Salt

Squeeze of Lemon Juice to taste


Lightly toast the cashews and pine nuts in a pan until slightly browned.

Add all ingredients to a blender and blend until smooth - leave chunky if you like a textured pesto.

Serve immediately or keep in the fridge for up to 5 days.

Enjoy with pasta, roast vegetables, omelettes and well just about anything!

All my love and blessings of health x

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