Description
This vibrant Vegan Wild Garlic Pesto Pasta recipe combines fresh wild garlic leaves with crunchy nuts and zesty lemon juice to create a flavorful, creamy pesto that perfectly coats al dente spaghetti or fusilli. A quick and easy dish ideal for a healthy weeknight dinner, packed with plant-based goodness and bright flavors.
Ingredients
Scale
Pasta
- 8 oz spaghetti or fusilli
Pesto
- 2 cups wild garlic leaves, washed and roughly chopped
- 1/3 cup pine nuts or walnuts
- 1/2 cup extra virgin olive oil
- 2 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil salted water in a large pot. Add pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
- Prepare the Pesto: In a food processor, combine wild garlic leaves and nuts. Pulse until finely chopped. Gradually add olive oil while blending until creamy.
- Add Flavor: Mix in lemon juice, salt, and pepper, then blend briefly to incorporate all flavors.
- Combine: Toss hot pasta with pesto in a large bowl, adding reserved pasta water gradually as needed to achieve your desired consistency.
- Plate Up: Serve immediately, optionally topping with additional nuts or nutritional yeast for extra texture and flavor.
Notes
- If wild garlic is unavailable, substitute with fresh basil or spinach leaves for a different but delicious pesto flavor.
- Reserve pasta water is key to adjusting pesto consistency without losing flavor.
- Use walnuts instead of pine nuts for a budget-friendly alternative.
- Serve with a sprinkle of nutritional yeast to add a cheesy flavor while keeping the dish vegan.
