wild garlic pesto

Wild garlic pesto

Making wild garlic pesto couldn’t be easier and it’s the perfect use for the deliciously fragrant plant that is so abundant in the British countryside in the spring time.
Course Sauce
Cuisine British
Keyword wild garlic pesto
Prep Time 15 minutes
Servings 4
Author Mandy Mazliah


  • 35 g wild garlic washed
  • 20 g pine nuts
  • 2 tbsp olive oil
  • 2 tbsp finely grated Parmesan or vegan Parmesan cheese alternative optional
  • Salt and pepper
Metric - US Customary


  1. Place all the ingredients together in a food processor and process well. You might need to scrape down the sides a few times.
  2. Feel free to double or even triple the quantities if you have more leaves available You can store it in the fridge for a few days in a jar - top it up with olive oil to cover the pesto and stir well before serving.
  3. Serve with pasta. It's lovely with broccoli and mushrooms stirred through too.

Recipe Notes

You will need a blender or food processor to make this recipe.

This recipe could easily be made vegan by using vegan parmesan or nutritional yeast