Wild Garlic Pesto


Spring is the season of the wild garlic. In Britain we forage for wild garlic in old woodlands and riverbanks. It grows in abundance in damp grounds. They are entirely edible but, to preserve it, don’t uproot the bulbs, pick only the leaves and flowers.

The benefits of this wild plant are numerous! The most distinctive are: anti bacterial, anti inflammatory and effective in reducing blood pressure. It is also rich in vitamins and minerals.

It can be eaten raw in salads or pesto (in lieu of basil), cooked as greens in stir fries, stews, soups, and as herbs in omelettes, sauces and dips.

The Classic Pesto is usually made from basil, pine nuts, garlic, parmesan, lemon, salt and pepper. But we can make pesto with other herbs or green leaves, other nuts and other cheeses.


  • Approximate ratios:
  • 6 cups of wild garlic, washed, dried and roughly torn
  • 1 cup of grated parmesan or pecorino or plant based cheese
  • Half cup of pine nuts or walnuts
  • Half cup or more of extra virgin olive oil
  • 2 garlic cloves (optional with wild garlic)
  • Lemon juice & zest, salt & pepper, to taste


Step 1

Put all the ingredients in a food processor and pulse until everything is a smooth paste. Taste and adjust the seasonings if needed. Store in a jar, in the fridge, until ready to use. Will last up to 10 days!

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