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Vegan wild garlic pesto pasta served in a bowl, topped with sautéed courgette and nuts, showcasing a fresh and healthy dish for a wholesome meal.
Alyssa

Vegan wild garlic pesto pasta

Wild garlic pesto is one of the tastiest nature's gifts. Foraged wild garlic combined with nuts or seeds and oil makes a beautiful pesto which brings bags of flavour to a simple plate of pasta.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 3 people
Course: Main Dish
Cuisine: Italian
Calories: 478
Ingredients Method Notes

Ingredients
  

  • 100 g wild garlic leaves (or spinach, kale leaves + 2 garlic cloves)
  • 70 g almonds (or walnuts, pecans, hazelnuts, pine nuts, pistachios, hemp seeds, sunflower seeds or pumpkin seeds)
  • 4 tbsp capers (optional)
  • 4 tbsp nutritional yeast (optional)
  • 120 ml extra virgin olive oil
  • to taste salt and black pepper
  • 1 large courgette
  • 2 tsp olive oil
  • 200 g pasta (GF if necessary) or boiled potatoes
  • to taste mild chilli flakes (optional)

Method
 

  1. Wash wild garlic leaves really well and blot them with a kitchen towel or simply leave to air-dry.
  2. Dry-roast your almonds or any other nuts or seeds until lightly charred and fragrant. Allow them to cool down completely before blending in the pesto.
  3. Grind almonds first, then add all remaining ingredients (except olive oil and salt) and blitz well. While blending, trickle in olive oil and add salt to taste.
  4. Slice courgette really thinly and sauté in olive oil until browned.
  5. Cook pasta al dente, reserving a little cooking water just before draining.
  6. Coat drained pasta with pesto, using a bit of cooking water if necessary. Serve topped with courgette, nuts, and chili flakes.
  7. Transfer remaining pesto to a jar, top with olive oil, and store in the fridge for 2-3 weeks.

Notes

Wild garlic pesto is a seasonal delight perfect for spring, using fresh and foraged ingredients.