Wild Garlic Pesto

Wild garlic season is short, while in abundance make the most of it. This is a great use for this aromatic wild green it's pungent flavour makes an amazing pesto. The flavour complements many dishes, of course great with pasta or try it as a dip or tossed with prawns. This recipe makes around 400ml more than you will need for one recipe but it will store well in a jar in the refrigerator for 1 month.

Makes 400ml
Prep: 10 minutes


Wild Garlic Pesto

  • 125g wild garlic, washed, dried and roughly chopped
  • 100g pine nuts
  • 120g parmesan, grated
  • 100ml extra virgin olive oil
  • maldon salt and freshly ground pepper


  1. Wild Garlic Pesto: Place the wild garlic, pine nuts, parmesan, and a little salt and pepper, in a food processor. Blend the mixture until the mixture is smooth, scraping down the side occasionally. While the motor is running gradually pour in the olive oil until well distributed.
  2. Storage: Place the Pesto in a sterilised jar and pour a little extra olive oil over the top and seal well with a lid. Refrigerate until ready to use. The Pesto will keep for up to a month in well sealed jar in the refrigerator.