Description
Craving a fresh, vibrant, and aromatic pasta dish? This Vegan Wild Garlic Pesto Pasta is bursting with the bold, garlicky flavor of wild garlic blended into a creamy, dairy-free pesto. It’s perfect for spring when wild garlic is in season, but just as delicious with spinach or basil if you need a substitute.
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Ingredients
For the Pesto:
2 cups wild garlic leaves (washed and roughly chopped)
½ cup fresh basil leaves (optional, for sweetness and balance)
⅓ cup walnuts or sunflower seeds (lightly toasted)
2 tbsp nutritional yeast (adds cheesy flavor)
1 clove garlic (optional, for extra punch)
½ tsp salt
¼ tsp black pepper
½ cup olive oil (plus more if needed)
1 tbsp lemon juice (freshly squeezed)
2–3 tbsp water (to thin the pesto if needed)
For the Pasta:
12 oz pasta of your choice (spaghetti, fusilli, penne, etc.)
Salt, for boiling water
1 tbsp olive oil
1 cup cherry tomatoes, halved (optional, for sweetness and color)
1 small zucchini, diced (optional)
¼ cup pasta cooking water (to loosen the pesto if needed)
For Garnish & Serving:
Fresh basil or wild garlic leaves
Toasted seeds or chopped nuts
Cracked black pepper
Lemon zest
Vegan parmesan or nutritional yeast (optional)
Instructions
Step 1: Cook the Pasta
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Bring a large pot of salted water to a boil.
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Add your chosen pasta and cook according to the package instructions until al dente.
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Reserve about ¼ cup of pasta water, then drain the pasta and set aside.
Step 2: Make the Wild Garlic Pesto
4. In a blender or food processor, combine wild garlic, basil (if using), walnuts, nutritional yeast, garlic, salt, and pepper.
5. Pulse until everything is roughly chopped.
6. With the motor running, slowly drizzle in the olive oil and lemon juice.
7. Scrape down the sides and blend again until smooth. Add water a tablespoon at a time if it’s too thick.
8. Taste and adjust salt, lemon, or nutritional yeast as needed.
Step 3: Sauté Veggies (Optional)
9. Heat 1 tbsp olive oil in a skillet over medium heat.
10. Add cherry tomatoes and zucchini. Sauté for 3–4 minutes until slightly softened and caramelized.
11. Remove from heat and set aside.
Step 4: Combine Pasta and Pesto
12. Return the cooked pasta to the pot or a large bowl.
13. Add the wild garlic pesto and a splash of the reserved pasta water.
14. Toss well to coat every strand of pasta in the pesto.
15. Gently fold in the sautéed veggies if using.
Step 5: Garnish & Serve
16. Plate the pasta and top with fresh basil, lemon zest, and a sprinkle of vegan parmesan or more nutritional yeast.
17. Add toasted seeds or chopped nuts for crunch, and finish with cracked black pepper.
Notes
Use Fresh Wild Garlic – Young, bright green leaves give the best flavor.
Toast Your Nuts – Toasting adds depth and brings out their natural oils.
Blend Gradually – Start thick, then thin the pesto slowly for the perfect texture.
Don’t Overcook the Pasta – Al dente texture helps the pesto cling better.
Add Brightness – Lemon juice and zest lift the flavors and keep it fresh.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Cuisine: European (Inspired by springtime Italian flavors)