Wild Garlic Pesto

By 25th April 2022No Comments

This dish is the epitome of spring. A vibrant green colour made all the more delicious for having picked the wild garlic from the ground yourself.


Makes 2-3 jam jars of pesto

  • 125g sliced almonds
  • 250g wild garlic leaves
  • 1 unwaxed leafy lemon (zest and juice)
  • 125ml olive oil
  • 125g parmesan
  • 15g sea salt

  1. Begin by toasting the almonds in a frying pan over a medium heat until they are beginning to brown.
  2. Add all of the ingredients (bar the salt) to a food processor. Blend together, beginning on a low speed and ramping it up until your beginning to see a paste texture. Keep going.
  3. Add some salt to taste and adjust per your preferences. Serve on crostini, mixed into pasta, or as a sauce to accompany roast lamb or chicken – whatever you like, really.