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Light green wild garlic pesto in bowl with hemp, sunflower seeds, lemons, and wild garlic surrounding

Wild Garlic Hemp and Sunflower Seed Pesto

Vegan and nut free wild garlic (ramson or bärlauch) pesto made with hemp & sunflower seeds. No cheese, no nutritional yeast, no problem.
Cuisine North American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 cup


  • 70 grams sunflower seeds
  • 40 grams hulled hemp seeds hemp hearts
  • 30 grams wild garlic
  • ½ teaspoon sea salt to taste
  • ½ teaspoon pepper
  • Pinch of coconut sugar
  • 2 lemons juice (~1/3 cup)
  • 60 ml olive oil


  • Add the seeds, garlic, salt, pepper, sugar, and lemon juice to a food processor fitted with the blade attachment. Blend on high until mostly smooth, and then add the olive oil in a slow drizzle while blending until combined. Continue to mix until as smooth as possible.
  • Serve mixed with pasta, on bread, pizza, or crackers, or mix into salad dressing. Store in a sealed container in the refrigerator for up to five days.


• My food processor isn't particularly strong, so my pesto isn't completely smooth. It's still good but a high powered processor will likely result in a smoother texture.