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Home » Family Meals » Wild Garlic Pesto

Wild Garlic Pesto

April 25, 2014 by Ciara Attwell, Updated September 23, 2021

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Jump on the foraging bandwagon by picking your own wild garlic and making this delicious pesto!

wild garlic pesto in a glass jar with pine nuts scattered in the foreground

Earlier this week my neighbour handed me a bunch of foraged wild garlic.

I was a little unsure what to do with it until a twitter friend suggested pesto.

We are massive pesto fans in this house. Pesto pasta is my go-to dish when I need to rustle up a lunch or dinner in minutes.

More often than not it’s the jarred variety so the thought of having my own homemade stash of this homemade wild garlic pesto was very appealing!

I had 80g of wild garlic and that was enough to fill a jam jar.

If you want to make a larger batch, it will keep in a sealed jar or mason jar in the fridge for up to a week or it freezes well too.

Try freezing it in an ice cube tray for handy single servings.

wild garlic in a food processor

So far I have stirred the pesto into spaghetti and slathered it onto my homemade soda bread.

With the rest I plan to stuff a chicken breast and maybe make a pesto crumb for fish. Mmmmm!

I used equal measures of wild garlic, parmesan and pine nuts for my recipe but you can play around with the quantities to find a taste that your prefer. You can also add more or less oil depending on what consistency you like.

wild garlic pesto in a glass jar

 **WARNING** If you plan to forage for your own wild garlic be careful not to confuse it with the Lily of the Valley plant which is in fact poisonous.

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Wild Garlic Pesto


★★★★★ 5 from 2 reviews
  • Author: Ciara Attwell
  • Prep Time: 10 mins
  • Total Time: 10 minutes
  • Yield: 6 1x
  • Category: Sauce
  • Cuisine: European
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Description

Jump on the foraging bandwagon by picking your own wild garlic and making this delicious pesto


Ingredients

  • 80g wild garlic
  • 80g parmesan, grated
  • 80g pine nuts
  • 170ml extra virgin olive oil
  • salt and pepper to taste

Instructions

  1. Wash the wild garlic, pat dry and remove any long stems.
  2. Whizz the wild garlic, grated parmesan and pine nuts together in a food processor.
  3. Slowly add the oil and continue to blitz until the pesto is at your preferred consistency.
  4. Season with salt and pepper.
1 Serving3920.7 g211.8 mg39.5 g6.7 g6.6 g0.8 g7.4 g
wild garlic pesto

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Filed Under: Family Meals, Kid Friendly Sauces & Dips

Comments

  1. Rachael Tompsett says

    January 14, 2025 at 11:23 am

    Delicious

    ★★★★★

    Reply
    • Vicky says

      January 15, 2025 at 9:08 am

      Thank you Rachael, glad you enjoyed it.

      Reply
  2. Clare says

    May 14, 2018 at 9:52 am

    Hello. Can you use the stems and flowers as well as the leaves??

    Reply
    • Ciara Attwell says

      May 15, 2018 at 8:01 am

      I’m not sure about that, sorry Clare!

      Reply
  3. Morag says

    February 12, 2018 at 9:55 pm

    So glad I’ve found this recipe. We have loads of wild garlic growing near us that smells amazing but I’ve never really known what to do with it before. Not anymore! Garlic pesto on EVERYTHING!

    ★★★★★

    Reply
  4. Alexandra says

    April 30, 2014 at 3:18 pm

    I think we call this vegetable ramps in the US. I’ve never tried them but this looks so great. I bet it would be yummy on some boiled potatoes 🙂

    Looks like we’re theme buddies, by the way. I guess it’s quite popular!

    Reply
    • Ciara Attwell says

      April 30, 2014 at 4:04 pm

      Hello theme buddy! Oh yes, it’d be gorgeous with boiled potatoes!

      Reply

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Hi, I'm Ciara! I'm a food writer and cookbook author and I'm always looking for new ways to make food fun and interesting for kids! I specialise in fussy eating and share tips and tricks to get your kids eating better along with lots of family friendly recipes. Read More…

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