Hey Pesto!! Wild Garlic Pesto
I had a wonderful weekend making a jar of fresh wild garlic pesto. There’s something special about gathering free wild garlic and turning it into a vivid, flavour-packed pesto that’s nothing like the dull, shop-bought versions.
This pesto is bright, aromatic and full of natural flavours.
So what is Wild Garlic?
Allium ursinum, commonly known as wild garlic, ramsons or bear’s garlic, is a bulbous perennial in the amaryllis family (Amaryllidaceae). Native to Europe and parts of Asia, it grows in moist woodlands and is a wild relative of the onion and cultivated garlic, all part of the Allium genus.
We have plenty around the Dunmow area — here’s one of our patches.
Be absolutely sure it’s wild garlic you are picking – it smells garlicky and sweet. Always check.
These are the leaves up close:
So what does wild garlic taste of?
Wild garlic obviously has a garlic flavour, but it’s milder and more grassy than the usual garlic cloves. The raw leaves have a strong, pungent aroma while the taste is delicate and slightly sweet. It makes a fantastic pesto.
How to make Wild Garlic Pesto
It’s very easy if you have a food processor. The basic recipe blends wild garlic leaves with toasted pine nuts, lemon zest and juice, Parmesan, olive oil, and seasoning. The process is quick and straightforward.
How to serve your Pesto
I’ll admit I sometimes eat it straight from the jar, but it’s also wonderful in many dishes, including:
- tossed with pasta
- spread on garlic bread topped with tomatoes
- stirred into a tomato and mozzarella salad
- in paninis and sandwiches
- with baked chicken, lamb or fish
- swirled into soups
It pairs well with a wide range of foods.
Can I use other nuts in wild garlic pesto?
Yes — while pine nuts are classic and delicious, you can substitute:
- walnuts
- hazelnuts
- cashews
- blanched almonds
How long does homemade pesto last?
- Stored continuously in the refrigerator, homemade pesto will usually keep for about two weeks.
- You can freeze pesto in airtight containers or heavy-duty freezer bags.
- Properly stored, pesto is good quality in the freezer for around four months.
- To defrost, move the pesto to the fridge overnight and it will be ready to use.
Vegan Wild Garlic Pesto
To make a vegan version simply omit the Parmesan. The result is still delicious and full of flavour.
Another Idea
I use this pesto in many recipes — one favourite is a simple tomato and mozzarella salad where it adds a fresh, garlicky lift. Try it and let me know how you get on.
Thanks, Clare x
Wild Garlic Pesto – Easy
10 minutes
10 minutes
6
256kcal
Ingredients
- 100 g Wild garlic leaves washed and dried
- 60 g Pine nuts toasted
- 1 lemon juice and zest
- 50 g Parmesan cheese, grated
- 100 ml Olive oil
- Salt & black pepper for seasoning
Instructions
-
Rinse the wild garlic leaves in a colander and pat dry.
-
Roughly chop the leaves and place them in a food processor.
-
Add the toasted pine nuts, lemon juice, lemon zest and Parmesan, then blitz until combined.
-
With the motor running, slowly pour in the olive oil until the pesto reaches your desired consistency.
-
Taste and adjust seasoning if needed.
-
Spoon into a clean jar, drizzle a little oil on top, seal and refrigerate.
-
Store in the fridge for up to two weeks or freeze for longer storage.