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Wild Garlic Pesto

Prep Time:

10 minutes

Cook Time:

45 Minutes


8 servings



About the Recipe

Wild Garlic Pesto

This is something I look forward to making each spring, I find the younger leaves less garlicky than the older leaves. Take care to pick the right leaves – if in doubt ask a specialist in foraging.

15 minutes
12 minutes
Blender or food processor



  • 150g wild garlic leaves

  • 50g parmesan grated.

  • ½ lemon zested and juiced

  • 50g pine nuts

  • 100ml olive oil


Step 1

Gently toast the pine nuts for approx. 2 minutes until they lightly change colour. Set aside to cool.

Step 2

Rinse and roughly chop the wild garlic leaves. Add the wild garlic, parmesan, pine nuts and lemon zest into a food processor and gently whizz into a paste. Season with salt & pepper to taste.

Step 3

With the motor running slowly drizzle in almost all the olive oil. Then add the lemon juice, tasting it to check it's not too sour.

Step 4

Transfer the pesto into clean jars and pool the remaining olive oil on the top of the pesto to cover. Store in the fridge for up to 2 weeks

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