Choose your cookies

Necessary cookies hold the site together — cart, sign-in, language. Analytics ones show us what works here and what to build your recommendations on. Marketing ones would measure ads outside Yumsto; we're not running any yet. Nothing but the necessary ones runs until you say yes.

How we handle your data

Cookie settings
Wild Garlic Pesto

Step-by-step method

Let’s cook

At a glance

You're making a seasonal pesto that keeps beautifully in the fridge for months using wild garlic, nuts, cheese, and oil. The blending happens quickly with no cooking involved, and you'll want to taste and adjust the salt, pepper, and oil amounts to suit your preferences since this recipe lets you customize the flavors.

  1. 1/4

    Blend the leaves

    Put the wild garlic leaves into a large, powerful blender. I always roughly chop them with a knife first – that way more fits in the blender and they blend more evenly.

    For this step

    0/1

  2. 2/4

    Add the nuts and seasoning

    Add a little oil, salt and pepper. If you're making pesto with nuts, add them now.

    For this step

    0/4

  3. 3/4

    Blend and add the cheese

    Blend everything together, adding more oil as needed. Once the mixture is smooth, stir in the grated cheese to taste. Mix well and taste as you go, adjusting with salt, pepper or oil.

    For this step

    0/1

How it went

Nobody has tried this recipe yet

Be the first to say how it went.

Anyone can answer, without signing in or buying. Answers aren't verified. The percentage is the share of “Worked out” answers, shown from 5 answers.

Wild Garlic Pesto

bohynekuchyne
Active time total 8 min
Prep 8 min Cook —
6 Ingredients
4 Steps
Medium Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

Equipment

What you'll need besides the ingredients.

Countertop blender
Preserving jar

What's in it?

349 kcal

Calories

19 g

Carbohydrates

25 g

Fats

20 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

Kept in the fridge, this pesto will genuinely last you until next season's wild garlic. I've deliberately left out exact quantities. Everyone gets through a different amount, has different sized jars, and likes things saltier or more peppery. Some people prefer olive oil in this pesto too. Personally, although I love olive oil, here I go for cold-pressed sunflower or rapeseed oil instead. For the cheese, I use Gran Moravia.

Gluten-free Vegetarian High-protein Sauce

Want a recipe like this every Thursday?

One recipe worth heating the oven for, and one tip that saves you time. Nothing else.

No spam. What we do with emails is in our Privacy policy

Similar recipes

Cart