Can I substitute wild garlic if I can't find it?

While wild garlic offers a unique flavor, you could try a blend of fresh garlic and spinach or ramps as a close alternative, though the taste will vary.

How can I adjust the flavor balance of the pesto?

You can customize the taste by adjusting the amount of umeboshi plum vinegar or lemon juice for tang, and adding sea salt and black pepper to your preference.

What's the best way to store this Wild Garlic and Seaweed Pesto?

Store the pesto in an airtight container in the refrigerator, topping with a thin layer of olive oil to help preserve its freshness and color.

What are some serving suggestions for this unique pesto?

This versatile pesto is excellent tossed with pasta, spread on toast, used as a dip for vegetables, or as a flavorful condiment for grain bowls.

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Wild Garlic and Seaweed Pesto
[Vegan, Gluten-Free]

VC By: Valentina Chiappa

Author Bio

Italian classics made vegan. Valentina Chiappa: photographer and author of the blog PAROLE VEGETALI, vegan for... Read More

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A vibrant green wild garlic and seaweed pesto, garnished with toasted sesame seeds, served in a small bowl with a spoon.

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Wild Garlic and Seaweed Pesto [Vegan, Gluten-Free]

Dairy Free

If you've never tried wild garlic, the flavor is similar to common garlic, but has a much more delicate flavor. In addition to that, the bulb, leaves, and flowers are edible. This unique pesto makes use of the leaves with wakame, nori, and sesame seeds to create a Japanese-Italian fusion... Read More

Ingredients You Need for Wild Garlic and Seaweed Pesto [Vegan, Gluten-Free]

7 ounces of wild garlic
About .3 ounces wakame seaweed
Half sheet of nori seaweed
1-2 tablespoons sesame seeds (depending on your taste)
Extra virgin olive oil delicate taste
Umeboshi plum vinegar or lemon juice, to taste
Sea salt, to taste
Black pepper, to taste

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How to Prepare Wild Garlic and Seaweed Pesto [Vegan, Gluten-Free]

Soak the wakame seaweed in warm water for 2 hours minimum. Wash and blanch the wild garlic in water in salted water for 2 minutes. Drain, mash, then immediately transfer to ice water. Squeeze out excess water and set aside.
Toast the sesame seeds in a skillet over medium heat, stirring frequently with a wooden spoon, until golden brown. Be careful, because it can burn fast. Transfer to a small bowl and set aside. Quickly toast the nori in a skillet.
In a small blender, grind the sesame seeds into a paste. Add wakame, nori, and wild garlic. Add a small drizzle of olive oil or water as needed. Add umeboshi to taste. Add black pepper and salt to taste and use as desired.