Wild Garlic Pesto

Spring is the right time to pick wild garlic: it’s important to respect this foraging plant and not uproot it, so it can produce new leaves year after year.

A quick word on food safety: always check with a foraging guide before picking wild garlic as poisonous lookalikes exist.

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50 gr wild garlic

50 gr pine nuts

1 tablespoon olive oil

1 pinch salt


Wash and dry the wild garlic, then blitz in a blender with the pine nuts, oil and salt.

Recipes with Wild Garlic Pesto:

Risotto with wild garlic pesto

Wild garlic bread

Recommended reading: Strictly Walk Slimmer