Easy Wild Garlic Pesto Recipe
This fresh, punchy wild garlic pesto recipe is the perfect way to make the most of seasonal ingredients. If you’ve ever wondered “can you eat wild garlic?” the answer is yes, and it’s absolutely delicious. Wild garlic has a milder, sweeter flavour than traditional garlic, and pairs beautifully with toasted pine nuts, lemon, and Parmesan in this simple yet flavour-packed pesto. Not sure how to use wild garlic? This vibrant sauce is incredibly versatile, spread it on toast, swirl it through pasta, or use it to dress roasted veggies and grain bowls. It’s one of those wild garlic recipes you’ll come back to every spring. Foraging note: If you're picking wild garlic yourself, make sure to correctly identify it, look for the broad, green leaves and distinctive garlicky smell. Always avoid areas near roads or contaminated soil, and never pick from protected land. When in doubt, consult a local expert or use a reliable foraging guide.
Nutrition Information (per serve)
*Nutrition information is calculated using an ingredient database and should be considered an estimate.
Ingredients
- 150g wild garlic leaves
- 1 clove garlic
- 150ml olive oil
- 50g vegan parmesan cheese (or substitute with nutritional yeast)
- Juice and zest of half a lemon
- 50g pine nuts (or substitute with another tree nut like cashews)
- 20g baby spinach
Method
- Prep the greens - rinse the wild garlic leaves and baby spinach thoroughly, then pat dry.
- Toast the pine nuts in a dry pan over medium heat for 2–3 minutes until golden and fragrant. Let them cool.
- In a food processor, combine wild garlic, spinach, garlic clove, lemon juice, and vegan parmesan.
- Add the pine nuts and pulse again until combined.
- Stream in the olive oil slowly while blending until the pesto reaches your desired consistency.
- Add salt, pepper, or more lemon juice if needed.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
