Wild garlic pesto is a simple way to use seasonal wild garlic leaves when they are at their best in the UK, usually from March to May. It has a mild garlic flavour with a fresh, green taste and works well stirred through pasta, spread on toast, or added to roasted vegetables and meats.
This is a straightforward wild garlic recipe that requires no cooking and can be made in minutes using a food processor.
Why this wild garlic recipe works
Wild garlic (also known as ramsons) has a naturally soft garlic flavour that blends well with nuts, cheese and oil. Turning it into pesto is one of the easiest ways to preserve and use it beyond foraging season.
This recipe is:
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Quick and easy to prepare
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Ideal for wild garlic foraging season in the UK
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Freezer-friendly
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Versatile for pasta, bread and cooking
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A simple homemade pesto alternative
Ingredients
Makes approximately 1 jar
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100g wild garlic leaves (washed and dried)
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50g parmesan cheese, grated
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50g pine nuts (or walnuts as an alternative)
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150ml olive oil
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1–2 tablespoons lemon juice
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Salt and cracked black pepper, to taste
How to make wild garlic pesto
1. Prepare the wild garlic
Wash the wild garlic leaves thoroughly in cold water to remove any dirt. Pat dry completely using a clean tea towel or kitchen paper.
It is important the leaves are dry before blending to avoid a watery pesto.
2. Toast the nuts (optional)
For a deeper flavour, lightly toast the pine nuts or walnuts in a dry pan over a medium heat for 2–3 minutes until golden. Allow them to cool before using.
3. Blend the ingredients
Add the wild garlic, nuts and parmesan cheese to a food processor. Blend until roughly chopped.
4. Add the olive oil
Slowly pour in the olive oil while blending until the mixture reaches a smooth pesto consistency. You can make it as smooth or as textured as you prefer.
5. Season and finish
Add lemon juice, salt and cracked black pepper to taste. Blend briefly again to combine.
Serving suggestions
Wild garlic pesto is very versatile and works well with:
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Stirred through hot pasta
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Spread on sourdough or crusty bread
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Mixed into mashed potatoes
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Drizzled over roasted vegetables
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Used as a marinade for chicken or lamb
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Added to soups for extra flavour
Storage tips
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Store in a sterilised jar in the fridge
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Cover the top with a thin layer of olive oil to help preserve freshness
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Use within 5–7 days once opened
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Can be frozen in ice cube trays for longer storage
Tips for foraging wild garlic
Wild garlic is commonly found in shaded woodland areas across the UK during spring.
When foraging:
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Only pick leaves you are confident are wild garlic
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Avoid areas near busy roads or polluted land
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Check for the distinct garlic smell when the leaves are crushed
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Do not confuse with poisonous plants such as lily of the valley
Wild garlic is best picked when the leaves are young and tender, as they have the mildest flavour.
Frequently asked questions
Can I freeze wild garlic pesto?
Yes, it freezes very well. Portion into small containers or ice cube trays for easy use later.
What does wild garlic taste like?
It has a mild garlic flavour with a fresh, slightly green taste compared to regular garlic cloves.
Can I replace pine nuts?
Yes, walnuts, almonds or cashews all work well as alternatives.
Final thoughts
Wild garlic pesto is a simple seasonal recipe that makes the most of fresh spring foraging in the UK. It is quick to prepare, easy to store, and a practical way to preserve wild garlic flavour beyond its short season.
