Fresh, vibrant, and bursting with flavor, this Vegan Wild Garlic Pesto Pasta is the ultimate springtime dish! Wild garlic adds a unique, punchy taste to the pesto, perfectly coating every strand of pasta in a rich, green, garlicky sauce. It’s plant-based, quick to prepare, and guaranteed to become a seasonal favorite.
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Why You’ll Love This Recipe
Fresh & Flavorful – Wild garlic brings a bold, aromatic kick.
Totally Vegan – No cheese, no dairy, just plant-powered goodness.
Quick & Easy – Ready in under 30 minutes.
Nutrient-Rich – Packed with healthy fats, greens, and vitamins.
Springtime Staple – A perfect way to use seasonal wild garlic.
Ingredients You’ll Need
For the Wild Garlic Pesto:
2 cups fresh wild garlic leaves (washed and dried)
½ cup raw cashews (or pine nuts or walnuts)
¼ cup nutritional yeast (for cheesy flavor)
1 small garlic clove
1 tbsp lemon juice (plus more to taste)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup extra virgin olive oil
For the Pasta:
12 oz pasta of choice (spaghetti, linguine, or penne work well)
Salt for boiling water
¼ cup reserved pasta water (if needed to loosen sauce)
Optional Garnishes:
Cherry tomatoes, halved
Toasted breadcrumbs
Lemon zest
Fresh basil or wild garlic flowers
Tools You’ll Need
Large pot for boiling pasta
Colander
Food processor or blender
Rubber spatula
Serving bowls or plates
Step-by-Step Instructions
Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve ¼ cup of the pasta water, then drain the pasta and set aside.
Step 2: Make the Wild Garlic Pesto
4. In a food processor or blender, combine wild garlic, cashews, nutritional yeast, garlic, lemon juice, salt, and pepper.
5. Pulse several times to break everything down.
6. With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still textured.
7. Taste and adjust seasoning or lemon juice to your liking.
Step 3: Combine Pasta and Pesto
8. Return the drained pasta to the warm pot or place in a large mixing bowl.
9. Add the pesto and toss until evenly coated.
10. If the sauce is too thick, stir in a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Garnish and Serve
11. Plate the pasta and top with your favorite garnishes like cherry tomatoes, toasted breadcrumbs, or lemon zest.
12. Serve warm or at room temperature and enjoy!
Tips for Success
Use Fresh Wild Garlic – Peak season is spring; leaves should be tender and fragrant.
Blend in Batches – If your blender is small, process the pesto in two rounds.
Don’t Overcook Pasta – Al dente holds the sauce better and keeps texture.
Save That Pasta Water – It helps make the sauce creamy and clingy.
Taste as You Go – Pesto flavors vary with the wild garlic, so adjust as needed.
Serving Suggestions
With a Side Salad – A crisp cucumber or arugula salad complements it beautifully.
Grilled Veggies – Zucchini, asparagus, or mushrooms are great on the side.
Rustic Bread – Sop up every bit of that delicious pesto with a slice of crusty bread.
Topped with Vegan Parmesan – Adds an extra savory finish if desired.
How to Store & Reheat
Storing:
Refrigerate: Store leftover pasta in an airtight container for up to 3 days.
Pesto Only: Unused pesto can be stored in the fridge for up to 5 days or frozen for 2 months.
Reheating:
Stovetop: Reheat gently over low heat with a splash of water or olive oil.
Microwave: Use short 30-second intervals, stirring in between to prevent drying.
Frequently Asked Questions
- What is wild garlic?
Also known as ramsons or bear garlic, wild garlic has tender leaves with a mild garlic flavor. It’s found in spring and used like herbs or greens. - Can I use another green if I can’t find wild garlic?
Yes! Try a mix of baby spinach and basil with a small clove of fresh garlic. - Is this pesto nut-free?
To make it nut-free, substitute sunflower seeds or pumpkin seeds for the cashews. - Can I make it oil-free?
Yes, though texture and richness will change. Use water or a little avocado for creaminess. - Can I serve it cold as a pasta salad?
Absolutely! It makes a vibrant and flavorful cold pasta dish.
Final Thoughts
This Vegan Wild Garlic Pesto Pasta is the kind of dish that makes seasonal eating exciting. It’s green, fresh, and satisfying with a kick of garlicky flavor that feels indulgent yet wholesome. Whether you’re a plant-based eater or just exploring, this pasta delivers big on taste and simplicity.
Give it a try while wild garlic is in season, and don’t forget to share your version with others. It might just become your new spring go-to!
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Cuisine: Italian-Inspired, Vegan
Nutritional Information (Per Serving):
Calories: 420 | Protein: 10g | Carbohydrates: 42g | Fat: 24g | Fiber: 4g | Sodium: 320mg
Vegan wild garlic pesto pasta
- Total Time: 25 minutes
Description
Fresh, vibrant, and bursting with flavor, this Vegan Wild Garlic Pesto Pasta is the ultimate springtime dish! Wild garlic adds a unique, punchy taste to the pesto, perfectly coating every strand of pasta in a rich, green, garlicky sauce. It’s plant-based, quick to prepare, and guaranteed to become a seasonal favorite.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
For the Wild Garlic Pesto:
2 cups fresh wild garlic leaves (washed and dried)
½ cup raw cashews (or pine nuts or walnuts)
¼ cup nutritional yeast (for cheesy flavor)
1 small garlic clove
1 tbsp lemon juice (plus more to taste)
½ tsp salt (adjust to taste)
¼ tsp black pepper
½ cup extra virgin olive oil
For the Pasta:
12 oz pasta of choice (spaghetti, linguine, or penne work well)
Salt for boiling water
¼ cup reserved pasta water (if needed to loosen sauce)
Optional Garnishes:
Cherry tomatoes, halved
Toasted breadcrumbs
Lemon zest
Fresh basil or wild garlic flowers
Instructions
Step 1: Prepare the Pasta
-
Bring a large pot of salted water to a boil.
-
Cook the pasta according to package instructions until al dente.
-
Reserve ¼ cup of the pasta water, then drain the pasta and set aside.
Step 2: Make the Wild Garlic Pesto
4. In a food processor or blender, combine wild garlic, cashews, nutritional yeast, garlic, lemon juice, salt, and pepper.
5. Pulse several times to break everything down.
6. With the motor running, slowly drizzle in the olive oil until the pesto is smooth but still textured.
7. Taste and adjust seasoning or lemon juice to your liking.
Step 3: Combine Pasta and Pesto
8. Return the drained pasta to the warm pot or place in a large mixing bowl.
9. Add the pesto and toss until evenly coated.
10. If the sauce is too thick, stir in a little reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
Step 4: Garnish and Serve
11. Plate the pasta and top with your favorite garnishes like cherry tomatoes, toasted breadcrumbs, or lemon zest.
12. Serve warm or at room temperature and enjoy!
Notes
Use Fresh Wild Garlic – Peak season is spring; leaves should be tender and fragrant.
Blend in Batches – If your blender is small, process the pesto in two rounds.
Don’t Overcook Pasta – Al dente holds the sauce better and keeps texture.
Save That Pasta Water – It helps make the sauce creamy and clingy.
Taste as You Go – Pesto flavors vary with the wild garlic, so adjust as needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Use Fresh Wild Garlic – Peak season is spring; leaves should be tender and fragrant. Blend in Batches – If your blender is small, process the pesto in two rounds. Don’t Overcook Pasta – Al dente holds the sauce better and keeps texture. Save That Pasta Water – It helps make the sauce creamy and clingy. Taste as You Go – Pesto flavors vary with the wild garlic, so adjust as needed.
