Wild Garlic Pesto

Wild Garlic Pesto

(Made one large jar and two smaller which I popped in the freezer)

*Obviously , immune suppressed or not, please be careful when foraging in any way. Only pick and use things you are sure of what they are and that they haven’t been exposed to any nasty sprays or chemicals


  • 180g Wild Garlic leaves, washed
  • 100g Pine nuts, briefly toasted in a little oil in a frying pan
  • 100g Parmesan cheese, grated
  • 300ml olive oil, plus extra to cover
  • Sea salt and freshly ground black pepper


  • Rinse wild garlic
  • Add this, the toasted nuts, parmesan and seasoning to a food blender •Blitz •Slowly add oil while still blending
  • Taste for seasoning and add more if needed
  • Put into jar, top with another layer of oil
  • Use on/in/with EVERYTHING