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Wild Garlic Pesto

My favourite use for wild garlic is this pesto recipe, I think it really showcases the flavour of the wild garlic, it’s like a little jar of sunshine in the fridge just waiting liven up any dish, even on a dismal day!

Wild garlic pesto can be added to most meals, with fabulous results, stir through pasta, melt onto freshly roasted vegetables, drop into soups for a pop of flavour or sprinkle over an ordinary salad to make it anything but ordinary!

You can whip a large batch of this pesto if you manage to get your hands on lots of wild garlic, as it freezes well.



120g wild garlic

Juice of half a lemon (might need more)

15 walnuts halves

2 handfuls of parmesan (finely grated)

Olive oil


Garlic pepper (ground black pepper if you prefer)


1. Thoroughly wash the wild garlic breaking off the hard stems.

2. Add the garlic to a food processor with a glug of olive oil, blitz the leaves, and if dry add a little more olive oil.

3. Add the walnuts, parmesan, lemon juice and season, blitz and taste, (tasting is very important with this recipe as you can add a little bit more or less of any of the ingredients to get the flavour you like).

4. Add more olive oil if required.

Top Tip

Wild garlic pesto will keep in the fridge for about a week, to freeze put into an ice cube tray and put in the freezer, once solid transfer to a ziplock bag.

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