Wild Garlic Pesto


Couple of good hand fulls of wild garlic

Around 140ml Oil, I used olive oil but you can use sunflower, vegetable, rapeseed for a lighter taste

1 lemon, zest & juice

About 60g of finely grated parmesan

50g hazelnuts, or you can use pinenuts, almonds, walnuts or cashews

We have all being spending more time outdoors in nature.  The hedgerows are abundant with wild garlic.  This is one of nature's gifts to us & really is free food!

The whole of the plant can be used, the leaves, root & flowers.  Not as strong as traditional garlic, add to dishes at the end of cooking to maintain its flavour or add the leaves & flowers to a salad.

Even though there is less traffic, still avoid picking your garlic from the road side to avoid contamination of car fumes!

I made a wild garlic pesto which is incredibly versatile.  I have added it to soup, stirred in with pasta, drizzled over vegetables & fish, added it to my frittata recipe with chicken & mushrooms & also provides a wonderful twist for a chicken kiev!


Lightly toast your nuts in a pan & set aside to cool.  They should be just coloured & starting to release a little oil.

Wash your wild garlic & place in a food processor.  Blitz together.

Add about half of the oil & lemon juice before blitzing again.

Gradually add the oil until you achieve your desired consistency.  You may not need it all or you may need to add a little extra.

Add the nuts and gently blitz so you still have a nice crunchy texture.

Finally add your cheese & lemon zest before giving one last blitz.

Season with salt & pepper.

This will stay fresh in your fridge for 5 - 6 days or you can freeze in ice cube trays keeping the taste of spring fresh at your fingertips!