Wild garlic pesto
- Published: 31 Mar 15
- Updated: 26 May 25
Swap your traditional pesto for this wild garlic recipe during the spring while the leafy plants are in season and ready to be foraged.
- Quick and easy: Just 15 minutes are needed to whizz together this recipe, made with olive oil, pine nuts and parmesan.
- Preserve the bounty: The pesto can be frozen in an ice cube tray, ready to add to recipes, or keeps in the fridge for a few weeks – see Make Ahead.
- Delicious in all types of recipes: Stir through pasta for a speedy and satisfying dinner or add to lasagne, serve with vegetables or dot on a chicken traybake.
Try it in this spring pasta dish with asparagus and peas.
-
Makes about 700g -
Ready in 15 min
Before you start
Follow our guide to foraging for wild garlic.
Nutrition
- Calories
- 189kcal
- Fat
- 18g (3.7g saturated)
- Protein
- 4.5g
- Carbohydrates
- 1.7g (2.4g sugars)
- Fibre
- 0.6g
- Salt
- 0.14g
delicious. tips
Freeze in ice cube trays and then transfer to resealable plastic bags. One cube is about 1 tbsp. Alternatively, store leftovers in a jar in the fridge for 2-3 weeks. Pour a thin layer of olive oil on top before sealing.
If you can’t get hold of wild garlic (some greengrocers sell it in season) you can use the same weight in spinach leaves, but add 1-2 fat garlic cloves per 250g leaves. Try to get mature large-leaf spinach, not the small baby leaves.
To quickly and evenly slice leaves such as wild garlic or spinach, neatly layer up a stack of leaves – as many as you can control with your non-cutting hand – on the chopping board, then slice them all at the same time.