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wild garlic pesto

wildly garlicy pesto. vibrant and punchy. perfect on 

pasta, fish, pizza, sourdough bread.....anything!

Blitz in with chick peas for a garlicy hummus.
keeps for 2 weeks in the fridge, and can be frozen


  •  150g wild garlic leaves

  • 50g parmesan

  • 1 clove of garlic

  • 1/2 lemon zested and squeezed

  • 50g pine nuts (or sunflower hearts/walnuts/hazelnuts...)

  • 150ml Welsh cold pressed rapeseed oil


  • put the nuts into a dry frying pan on a medium heat to toast them. once they start to lightly brown, and release their oils remove them from the heat and allow them to cool.

  • put the toasted nuts into a blender with the garlic, lemon zest, parmesan.

  • add the wild garlic leaves and a little of the oil and blitz it with the blender to make a paste. its up to you how coarse or smooth you like to make it.

  • slowly add the rest of the oil whilst the blender is running.

  • season with the lemon juice to taste, and some sea salt

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