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Wild garlic Pesto

Wild garlic Pesto
Wild garlic season is upon us and the first thing we do is make delicious and versatile pesto with it! Stirred into pasta, spread on toast, drizzled on roasted veg or spooned on top of Minestrone soup - double up on the quantities below and keep in the fridge for up to two weeks in a lidded jar (pour some extra oil over the top to preserve).
  • 100g wild garlic leaves
  • 50g parmesan cheese or 50g nutritional yeast for a vegan and veggie-friendly version
  • 50g toasted pine nuts
  • 1-2 tablespoons of olive oil
  • Lemon juice
  • Salt and pepper


  • Wash the leaves thoroughly then add to a food processor with, parmesan, olive oil and pine nuts and blitz. If you prefer a more rustic/chunky consistency then you can use a pestle and mortar
  • Add more oil if you want to have a thinner pesto.
  • Add salt, pepper and lemon juice to taste.

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