Wild Garlic Pesto

Serves 4 - Prep time 15 - 20 mins


Dead simple, this wild garlic pesto is a refreshing change to basil and easily becomes a defining taste of Spring.


  • 1 large handful wild garlic leaves, well washed and dried
  • 2 tbsp toasted pine kernels
  • 1 clove garlic, peeled and crushed
  • 1 cup olive oil
  • 4 tbsp English parmesan cheese (Twineham grange) freshly grated
  • Salt and freshly cracked pepper to taste
  • 2 tbsp Lemon juice at the last minute


  1. For best results use a pestle and mortar but otherwise process the wild garlic, pine kernels, garlic and olive oil in a food processor.
  2. Add in the cheese and taste, add salt and pepper as required.
  3. Store the pesto in a sterilised jar in the fridge.
  4. A squirt of fresh lemon juice at the last minute brings a real kick to this pesto and anything that it is served with.
  5. Don't add the lemon too early or the pesto will discolour.

Tip: Roll up several leaves of wild garlic like a cigar, slice them thinly, and add to salads, or to an omelette for a light lunch, or chop it finely and put it in salad dressing.