Wild Garlic Pesto

Step-by-step method

Let’s cook

At a glance

You're blending fresh wild garlic leaves with nuts, oil, and cheese into a vibrant pesto that's ready in just minutes. The trick is roughly chopping the garlic first so it blends smoothly, and then tasting as you go to get the seasoning just right before storing it in the fridge where it'll keep for months.

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    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 fit into the blender and they blend more evenly.

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  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.

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  3. 3/4

    Blend and add the cheese

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

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Wild Garlic Pesto

bohynekuchyne
Active time total 14 min
Prep 14 min Cook —
6 Ingredients
4 Steps
Easy Difficulty

Ingredients — what you'll need

You only need 6 ingredients

Adjust servings

What's in it?

655 kcal

Calories

92 g

Carbohydrates

21 g

Fats

29 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 really last you until next season's wild garlic. I'm deliberately not giving exact quantities, because everyone uses different amounts, has different-sized jars, and likes things more or less salty and spicy. Some people like to use olive oil in this pesto too. I love olive oil, but here I actually prefer cold-pressed sunflower or rapeseed oil instead. For the cheese, I use Gran Moravia.

Gluten-free Vegetarian High-protein Sauce

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