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Wild garlic pesto

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Wild garlic pesto

Starter Serves 4 10 min
This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.


  • 100g wild garlic
  • 50g Parmesan grated
  • 50g hazelnuts, skinned and toasted
  • olive oil
  • lemon juice, to taste
  • salt and pepper
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Prep time: 10 min
  • Step 1

    Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
  • Step 2

    Next add your Parmesan and process further, this will help to break down the garlic leaves.
  • Step 3

    Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
  • Step 4

    Add salt, pepper and lemon juice to taste.
  • Step 5

    You can always make this more traditionally and slowly in a pestle and mortar too.

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