Wild garlic pesto is a highly aromatic and delicious, speedy recipe that requires only a few ingredients and will be a life saver in planning your meals!
Estimated reading time: 5 minutes
Table of contents
What is Wild Garlic?
Wild garlic is a perennial flowering plant that is a member of the allium family, along with onions, leeks and garlic. Allium ursinum in Latin, it is also commonly known as ramson and has been used in cooking for hundreds of years, both for its flavour as well as its medicinal properties.
Native to Britain and other parts of temperate Europe and Asia, wild garlic is the star attraction in springtime foraging. It covers forest floors with its pointy and fragrant leaves from March to late May.
Every single part of the plant is edible, and I use it in so many different ways in the kitchen.
- today’s pesto
- in salads
- to make pickles and kimchi
- and also in stir fries
- it adds a wonderful flavour to omelettes and breads, and pretty much anything else!
Wild Garlic Pesto Recipe
We’re coming to the end of the season now, so perhaps just enough time for today’s wild garlic pesto recipe. I may just be able to squeeze another one in, if I’m quick!
So, today’s pesto recipe is pretty easy, like traditional pesto, it only needs a few ingredients:
- wild garlic
- olive oil
- pine nuts
- lemon juice
- tiny, tiny amount of basil
- salt and pepper
The wild garlic is the main attraction, and everything else needs to play second fiddle for you to fully appreciate its flavour. So I’m using a smaller amount of parmesan and pine nuts than I usually would when making basil pesto.
I also find that adding just a few Basil leaves enhances its overall flavour. Too much, and it overshadows the wild garlic, which surprisingly, isn’t as powerful as you might expect.
Parsley, to me, completely obliterates the wild garlic, so I stay clear of it.
And on that note, shall we get our aprons on?
♥ If you like the recipe, don’t forget to leave me a comment and that all important, 5-star rating! 😉 Thank you! ♥
And if you make the recipe, share it on any platform and tag me @azlinbloor.
Wild Garlic Pesto Recipe
- Knife and chopping board
- kitchen paper
- jar for the pesto (350ml/12 fl oz capacity)
- 150 g wild garlic leaves more or less is fine
- 3 large basil leaves
- 30 g parmesan
- 30 g pine nuts
- 1 Tbsp fresh lemon juice
- 150 ml EV olive oil how much you use will depend on how thick you like your pesto
- ¼ tsp salt
- freshly ground black pepper
- Rinse your wild garlic leaves and pat dry with kitchen paper.
- Either roughly chop the leaves and stalks or just tear them up with your hands and place them in your chopper.
- Add the basil leaves, cheese, nuts, lemon juice and about ⅔ of the olive oil. Follow this with the salt and some pepper. Place the chopper lid on and blitz everything to a fairly smooth paste. Add more oil if you need it, or if you want a runnier pesto.You will also have to scrape down the sides of your chopper a couple of times during the process, to ensure that everything is chopped up well.If you have a chopper with a funner, you can also drizzle the olive oil in as you are chopping everything up.
- Taste, and add more salt if you want to. Store in a clean jar for up to 2 weeks in the fridge.