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flat lay of a jar of wild garlic pesto with a spoon and squeezed lemon halves in the background

Simple Wild Garlic Pesto

Try this easy, wild garlic pesto recipe. It's perfect for pepping up spring dishes!
Servings 1 jar


  • 100 grams wild garlic
  • 50 grams Parmesan cheese
  • 50 grams toasted walnuts
  • 1 lemon
  • olive oil
  • salt and pepper to taste


  • Wash wild garlic leaves thoroughly and blot dry with a tea towel.
  • Place the leaves into a food processor and blitz until they're coarsely chopped.
  • Grate the Parmesan and add to the chopped leaves, along with the juice of half a lemon, a good glug of olive oil, and the toasted walnuts. Blitz until everything is finely chopped. Taste as you go, and add more oil and/or lemon juice if the mixture looks too thick.
    Add salt and pepper to taste.
  • Transfer the pesto to a clean jar, and cover the top with a slick of olive oil to help preserve it.


The oil covered pesto can keep in the fridge for up to two weeks.
Alternatively, freeze the pesto in an ice-cube tray and enjoy the punchy flavour of spring wild garlic throughout the year!