Wild Garlic Pesto

Posted by on Apr 11, 2013 | 12 comments

Wild Garlic Pesto

Thinking spring in the woods near here, everyone talks about bluebells. And yes, bluebells are nice. But what I think of is that it is wild garlic season. This plant (also known as ransomes) is found in woods, hedgerows and parks everywhere. So what better way to use this abundant and wonderful spring leaves  than in a simply moorish wild garlic pesto? You get the greens and the garlic in one.

Wild Garlic Pesto @ Recipes From A Pantry

Check the Royal Horticultural Society  for a guide on how to recognise wild garlic all around you or simply get some from a farmers market near you. As I said in my wild garlic and chickpea curry post  I am still chuffed about how  well the patch of wild garlic that I planted is doing. It pretty much means wild garlic for the next few lunches and suppers. Friends, you have been warned.

Homemade pesto sauce is very easy to make and is essentially a paste of greens, parmesan, garlic and nuts with some olive oil. If you don’t have any wild garlic you can easily just substitute in other greens like basil, rocket but you would have to add in some garlic. I tend to use cashews in this as they are a pantry staple but you can sub in any nuts you like. Roasting the nuts definitely make a difference to the flavour of the pesto so try not to miss this step.

Pesto is good served on pasta, slathered on tomatoes or grilled vegetable sandwiches  or on a homemade pizza. Frankly, I just eat spoonfuls of pesto straight out of the jar because I can. I keep it for up to a week in the fridge.

So try this easy homemade pesto recipe and don’t forget to leave me a comment below to tell me what variations you have in yours.

Basil pesto.

5.0 from 1 reviews
Wild Garlic Pesto
Cook time
Total time
Easy homemade pesto recipe with wild garlic, Parmesan, cashew nuts and olive oil.
Recipe type: Main
Serves: 6
  • 100g (3½ oz) wild garlic
  • 100g (3½ oz) Parmesan cubes
  • 100g (3½oz) roasted cashew nuts.
  • Salt
  • Ground black pepper
  • 100ml ( ½ cup) rapeseed oil (I used Hillfarms Oils)
  1. Heat a frying pan and add in the cashew nuts and dry roast them stirring frequently till they are golden and then transfer to a cool container immediately (or they will keep cooking on the hot frying pan).
  2. Put wild garlic, parmesan, cashew nuts, salt and pepper into a food processor and whizz into a paste.
  3. If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
  4. Transfer paste into a container and slowly drizzle in rapeseed (canola) oil mixing all the time till pesto is saturated. I add in about 100mls for this amount of pesto but OH happily adds in more.
  5. Adjust seasoning and serve.
Feel free to play around with the quantities of nuts, cheese and greens to suit your own taste. Alternatively you can roast the nuts in the oven at fan assisted 140C/ 160C/ 350F/ Gas 4 for about 15 mins. Pesto turns darker if left in contact with air. This is perfectly fine to eat. To try and avoid it turning dark you can cover the surface of the pesto with a layer of olive oil. I have frozen pesto for up to 3 months. You can use olive oil or there oils of your choosing.


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  1. Awesome Wild garlic! I don’t think so I have come across wild garlic but I bet it has an intense flavor and now I just wish I had a batch growing in my garden. Does it grow in a tropical climate Bintu? Really loved the post and now I wished I could recreate your recipe. Thanks for sharing =)

    • Hi Helene,
      I only came across wild garlic when I moved here so I don’t know if it grows in Sierra Leone but its a thought to do a Sierra Leonean version of pesto. I wonder what greens would work….

  2. Oh my heavens! We love Pesto and garlic! This recipe looks devine!

    Hopping over from TGIF Blog hop. New follower through bloglovin. =)


    • Yaye, glad my pesto lured you here.

  3. Hey there! I found your link at The Best Blog Recipes and wanted to let you know how amazing I think this recipe looks! I want to invite you to my link party to post this recipe for others to see! http://home-styled.blogspot.com/2013/04/link-party-show-your-style-sunday-2.html

  4. I love pesto! This recipe sounds delish!

  5. As a self-proclaimed serious pesto lover, I’m bookmarking this to make as soon as I get my hands on some wild garlic. I’m sure I see them soon at the farmers’ markets

    • Hey Elsa, I am looking forward to trying your red cabbage pesto.

  6. I don’t think I have ever had the pleasure of having wild garlic – hmmm 😉 and pesto is my FAV!

    Found you at the country cook!

    • Thanks for stopping by Heather. What other green do you use instead?

  7. I found wild garlic growing to day. Tons n tons of it. I feel like I’ve struck gold. Awesome. The receipt above sounds fantastic. I love garlic with every ounce of my being. I can’t live without it

    • Whooop Whooop. Let the wild garlic marathon begin. =D


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