What can I use if I don't have wild garlic?

The recipe suggests substituting wild garlic leaves with basil or arugula if wild garlic is unavailable for your pesto.

How long can I store the wild garlic pesto?

When stored air-tight in a small jar with an olive oil barrier on top, the homemade pesto can be kept in the fridge for a couple of weeks.

How do I prevent the spaghetti from being dry after adding pesto?

If your pasta seems dry after mixing in the pesto, you can drizzle some more olive oil or a squeeze of lemon juice on top to moisten it.

Why toast the pine nuts and sunflower seeds for the pesto?

Lightly toasting the pine nuts and sunflower seeds before adding them to the pesto enhances their flavor and aroma, contributing to a richer sauce.

Can I use other nuts or seeds besides pine nuts and sunflower seeds?

The recipe specifically uses pine nuts and sunflower seeds, which are lightly toasted to enhance their flavor in the pesto. While not specified, other nuts or seeds might alter the taste.

1.8K Views 8 years ago

Wild Garlic Pesto Spaghetti
[Vegan]

KB By: Kristina Jug & Mitja Bezenšek

Author Bio

We are two food lovers & travel enthusiasts from the tiny country of Slovenia, EU.... Read More

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Close-up of Wild Garlic Pesto Spaghetti in a rustic bowl, topped with grated vegan cheese and black sesame seeds.

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Wild Garlic Pesto Spaghetti [Vegan]

288

Dairy Free

A real spring treat! This Wild Garlic Pesto Spaghetti is a quick vegan comfort meal, ready in just 15 minutes!

Ingredients You Need for Wild Garlic Pesto Spaghetti [Vegan]

6 cups of wild garlic leaves (can be replaced with basil or arugula)
2.8-ounces pine nuts
1-ounce sunflower seeds
Pinch of salt
1/2 cup olive oil
7-ounces spaghetti
Toppings: black sesame seeds, grated vegan cheese

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How to Prepare Wild Garlic Pesto Spaghetti [Vegan]

Prepare your pesto: wash and thoroughly dry wild garlic leaves. If you don't have wild garlic, you can substitute with basil or arugula. In a pan, lightly toast pine nuts and sesame seeds, stirring frequently, until they turn golden brown. Remove from pan and set aside to cool.
Place wild garlic leaves into a food processor, add nuts and seeds, and a pinch of salt and pulse to break down the leaves. Then, slowly pour in about half of the olive oil while processing on low, until well blended and incorporated. Place pesto in a small jar, just big enough to fill.
Pour over the rest of the olive oil, to create a barrier between the pesto and air. You can store it air-tight closed in the fridge for a couple of weeks or use immediately.
Cook pasta according to package instructions until cooked to your liking (I like al-dente), then drain and return the pasta to the pot (do not wash it off). Add a couple of teaspoons of pesto to the pasta, stir well to combine. If your pasta is dry, you can drizzle some more olive oil on top or a squeeze of lemon juice.
Top with some grated vegan cheese. Serve.

Notes

You will most likely use just a bit of pesto and have plenty leftover for future meals, like spreading on bread for breakfast, or ass soup topping.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.