Wild Garlic Pesto


  • 150g Wild Garlic leaves
  • 50g Parmesan
  • ½ Lemon, zested
  • 50g Pine Nuts (or any nuts)
  • 150ml Olive Oil (or rapeseed oil)


  1. Rinse and chop the wild garlic leaves
  2. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. 
  3. With the motor running slowly, add almost all the oil.
  4. Taste and add a few squeezes of lemon juice.  
  5. The pesto is ready to use.

You can download the recipe sheet to try this for yourself.

You can freeze the pesto in ice cube trays …

… once frozen, the cubes can be removed from the tray and stored in the fridge for use in soups, pasta dishes and sauces.

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