Wild Garlic Pesto

Wild Garlic Pesto


  • 100 g wild garlic leaves
  • 50 g parmesan cheese or nutritional yeast for a vegan and veggie-friendly version
  • 50 g toasted pine nuts
  • 1-2 tbsp olive oil
  • lemon juice
  • salt and pepper


  • Wash wild garlic leaves thoroughly.
  • Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional.
  • Add more oil if you want to have a thinner pesto.
  • Add salt, pepper and lemon juice to taste.