The Ultimate Guide to Vegan Pesto: Wild & Foraged Greens for a Nutrient-Packed Twist

Pesto isn’t just about basil and pine nuts! If you love foraging or simply want to explore unique flavors, you can make delicious vegan pesto from a variety of wild and seasonal greens. In this guide, we’ll explore creative pesto recipes using nettles, chervil, wild garlic, and other foraged greens. Plus, if you\’re interested in discovering more ways to use wild plants in your kitchen, check out our Spring Foraging Guide.

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Why Make Vegan Pesto with Wild Greens?

• Nutrient-Rich: Foraged greens are packed with vitamins, minerals, and antioxidants.
• Sustainable & Free: Enjoy fresh, organic ingredients straight from nature.
• Unique Flavors: Each green adds its own distinct taste, from garlicky to nutty and peppery.
• Dairy-Free & Healthy: Perfect for plant-based diets without sacrificing creaminess or depth of flavor.

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1. Nettle Pesto (Rich & Earthy)

Ingredients:

• 2 cups fresh young nettle leaves (blanched to remove sting)
• 1/2 cup walnuts or sunflower seeds
• 2 cloves garlic
• 1/2 cup extra virgin olive oil
• 2 tbsp lemon juice
• 1/4 cup nutritional yeast (for a cheesy flavor)
• Salt & pepper to taste

Instructions:

1. Blanch nettle leaves in boiling water for 30 seconds, then drain and cool.
2. Blend all ingredients in a food processor until smooth.
3. Adjust seasoning and enjoy over pasta, toast, or roasted vegetables.

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2. Chervil Pesto (Delicate & Anise-Flavored)

Ingredients:

• 2 cups fresh chervil leaves
• 1/3 cup almonds or cashews
• 1 clove garlic
• 1/2 cup olive oil
• 1 tbsp apple cider vinegar
• Salt & pepper to taste

Instructions:

• Blend all ingredients until smooth and creamy.
• Serve with grilled vegetables, salads, or as a dip.

Looking for more chervil recipe? Read Foraging Chervil Through the Seasons: Recipes for Food, Medicine, and Beauty

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3. Wild Garlic Pesto (Bold & Garlicky)

Ingredients:

• 2 cups wild garlic leaves (ramsons)
• 1/2 cup pumpkin seeds
• 1/2 cup olive oil
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast
• Salt & pepper to taste

Instructions:

• Blend all ingredients into a smooth paste.
• Store in an airtight jar and enjoy as a spread, sauce, or dressing.

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4. Dandelion Leaf Pesto (Peppery & Bitter-Sweet)

Ingredients:

• 2 cups dandelion leaves (young for milder taste)
• 1/3 cup pecans or hazelnuts
• 2 cloves garlic
• 1/2 cup olive oil
• 1 tbsp balsamic vinegar
• Salt & pepper to taste

Instructions:

• Blend all ingredients together until creamy.
• Serve with roasted veggies or as a topping for grain bowls.

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5. Mixed Wild Greens Pesto (Balanced & Complex)

Ingredients:

• 1 cup nettles (blanched)
• 1 cup wild garlic
• 1/2 cup chervil
• 1/3 cup pistachios or sunflower seeds
• 2 tbsp lemon juice
• 1/2 cup olive oil
• Salt & pepper to taste

Instructions:

1. Process all ingredients in a blender or food processor.
2. Adjust seasoning and enjoy!

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Tips for Storing & Using Your Wild Green Pesto

• Storage: Keep in an airtight container in the fridge for up to a week. You can also freeze pesto in ice cube trays for longer storage.
• Serving Ideas: Use as a pasta sauce, spread on sandwiches, drizzle over roasted veggies, or mix into salad dressings.

For more inspiration on how to use foraged plants in your kitchen, check out our Spring Foraging Guide.

Happy foraging and enjoy your homemade vegan pesto!

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Read More:

Looking for more ideas what to grow and eat this spring?

Spring Eating According to Traditional Chinese Medicine (TCM): Nourishing Your Body for the Season of Renewal

Early Spring Gardening: Fast-Growing Crops & Companion Planting for Thriving Soil

Springtime Mung Bean Soup: Nourishing, Kid-Friendly & Full of Fresh Flavor