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A flaylay photo of a bowl of wild garlic pesto on a grey marbled background

Wild Garlic Pesto

Make the most of wild garlic season by making this delicious wild garlic pesto - spoon it over grilled meat or fish, stir through pasta or use as a pizza topping.
Course Side Dish
Cuisine British, Italian
Keyword wild garlic pesto
Prep Time 10 minutes
Servings 4
Author Nickki Thompson


  • 100 g Wild Garlic roughly chopped
  • 25 g Fresh Basil Leaves
  • 120 g Walnuts roughly chopped
  • Juice of 1/2-1 Lemon
  • 60 g hard cheese such as Parmesan grated
  • About 200ml Olive Oil
  • Sea Salt Flakes and Freshly ground black pepper


  • Pestle and Mortar Method:
  • Finely chop the wild garlic and basil leaves. Place the herbs in the Pestle and Mortar, add the nuts and lemon juice and grind to a nubbly mixture. A coarser texture is best, so don't go overboard. Stir in the Parmesan and oil. Taste to see if you want to add more lemon and salt and pepper.
  • Food Processor Method:
  • This is the simplest and quickest way of making pesto. However, it's very easy to overprocess everything and end up with a smooth green "paste" instead of the coarse, nubbly texture you want so go easy!
  • Place all of the ingredients expect the oil, salt and pepper in the bowl of the food processor and pulse for just a few seconds. Slowly add the olive oil through the funnel while pulsing for another couple of seconds. Taste to see if you want to add more lemon and salt and pepper.