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Foraged wild garlic pesto recipe

Wild Garlic Pesto


  • 80 g Wild garlic leaves
  • 30 g Parmesan grated
  • 30 g Pine nuts optional We used hazelnuts as we had some in the cupboard
  • 3 tbsp Olive oil
  • Lemon juice
  • Salt
  • Pepper


  • Wash the garlic leaves thoroughly and pat dry.
  • Put the garlic, Parmesan, pine nuts and oil in a blender and blitz until smooth.
  • Then add the lemon juice plus salt and pepper to taste.
  • Place in a jar, top with oil to keep fresh in a fridge, or you can freeze it and snap chunks off to use in dishes such as pasta.
Keyword forage, garlic, pesto, wild garlic