Is there anything better slathered on a dairy-free pizza or tossed with noodles than pesto? The problem is that so many of them contain either nuts or dairy (or both). Because it's wild garlic season, I wanted to make a simple and totally nut-free wild garlic pesto and it is SO GOOD! So, gather all the wild garlic you can get now and prepare the pesto.

Nut-Free Wild Garlic Pesto [Vegan]

Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


1 1/2 cups


  • 3.5 ounces wild garlic
  • 3 tablespoons sunflower seeds
  • 3 tablespoons olive oil
  • 1 teaspoon lemon juice
  • 1 teaspoon salt


  1. Place all the ingredients in a food processor and chop until it's a nice smooth pesto.
  2. Fill the pesto in an air-tight container and store it in the fridge when you don't use it immediately.

Nutritional Information

Total Calories: 661 | Total Carbs: 37 g | Total Fat: 55 g | Total Protein: 11 g | Total Sodium: 20 g | Total Sugar: 2 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. The pesto is green because of the WILD garlic – which is a green leafy plant! It\’s also called ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear\’s garlic. Wild Garlic is in season around april and may.