Wild Garlic Pesto

Foraging Walks in Surrey

A wild spin on an Italian classic!

Nothing quite beats this powerhouse of a larder staple for us at The Salt Box. We slather it on everything we can as soon as the first shoots of wild garlic start peeking through the woodland floor. We always have a jar on hand throughout the season to turn through pastas.

Ingredients

Serves

(Makes 2-3 jars)

100g wild garlic, washed well and patted dry

50g hazelnuts

50g Twineham Grange hard cheese or parmesan

250-300ml rapeseed oil

Juice of half a lemon

Salt and pepper, to taste

Method

STEP ONE

Toast the hazelnuts and cool.

Finely grate the parmesan and add to a food processor along with the hazelnuts, pulse until coarse.

STEP TWO

Add in the wild garlic leaves, salt, pepper and half of the oil, pulse again until everything is well combined. Add in more oil to get the consistency you like, we like our wild garlic pesto to just fall from the spoon when lifted from the bowl.

STEP THREE

Stir through the juice of half a lemon.

Taste and check the seasoning, adjust if necessary. 

Place into sterilised jars and store in the fridge.

If you enjoyed this recipe, love what we do and would like to support us, we’d appreciate it ever so much if you could buy us a coffee! 

Things to Note

Don’t forget as the wild garlic season comes to an end the seed heads make for a gorgeous alternative to capers. We use them to add piquancy to sauces and spikes of acidity to the tops of our salads and pizzas.

Explore more of our wild garlic recipes:

Wild Garlic Butter

Lacto-Fermented Wild Garlic

Wild Garlic Seed Capers

Venison Burgers with Wild Garlic Pesto

Wild Garlic Pici Pasta

Wild Garlic Okonomiyaki (Savoury Pancake)

Disclosure: We only recommend products we have extensively tried and tested and all opinions expressed here are our own. This page may contain affiliate links that at no additional cost to you, we may earn a small commission.