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wild garlic
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5 from 3 votes

Vegan Wild Garlic and Sunflower Seed Pesto

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 250 g - 300g ish pot


  • 3 cups wild garlic leaves and the tender stems
  • 1 -2 cup extra virgin olive oil
  • Zest of one small unwaxed lemon
  • Juice of the small unwaxed lemon
  • Salt to taste


  • Wash the wild garlic leaves in plenty of cold water and then shake the water off in a salad spinner.
  • Do this a few times to make sure you get rid of any teeny, tiny bugs and the like.
  • Pop the leaves in a mixer or a pestle and mortar.
  • Add the rest of the ingredients and blitz.
  • Add salt to taste and blitz again.
  • Check for more oil or lemon or salt and blitz again if need be.
  • POur into a sterilised jar and keep in the fridge.