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Wild Cooking SeriesWild Garlic Pesto

By Leanne Downs22 December 2017

A simple springtime recipe to enjoy when wild garlic is growing in abundance, serve with pasta, meat or fish

This is a very easy and quick recipe for a pesto made using wild garlic, perfect for using up any you have foraged and preserving it for a few weeks longer. It is delicious on its own with pasta or spread onto crusty bread, or when used as an accompaniment with meat and fish.

Serves: 4

Prep time: 10


  • A few handfuls of wild garlic – preferably the leaves but you can also include the stems and flowers
  • 1 cup of nuts – hazelnuts make a great pesto but you can also use pine nuts and cashew nuts or a mixture
  • 1 lemon
  • 50g parmesan (optional)
  • Olive oil
  • Salt
  • Pepper


  1. Put the wild garlic, nuts, parmesan, salt and pepper into a blender and blend until well broken down or use a pestle and mortar to slowly grind the ingredients. If using a pestle and mortar, grate the parmesan and add afterwards

  2. Squeeze juice from the lemon into the mixture

  3. Gradually add oil and blitz/stir into the mix until you have a good paste consistency

  4. Use straight away by mixing into pasta or decant into a clean jar. If storing, pour olive oil on top of the mixture in the jar and it will keep in the fridge for a couple of weeks

Leanne Downs

About Leanne Downs

Leanne Downs is the content editor for Thryve and works as an outdoor writer, blogger and photographer. She loves hiking, hillwalking and wild camping.

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