England, in the spring, is full of wild garlic, perfect for making wild garlic pesto.

I’m forever encouraging people to get out and take advantage of it. Wild garlic leaves are easy to recognize and if all else fails, just smell the leaves for that pungent garlic scent. There are many uses for the stuff, but pesto is very versatile and can make the most ordinary spring dish sing with flavour. Cashews are more affordable than pine nuts and make a nice alternative.  

For a vegan version substitute the cheese with 2 tbsp nutritional yeast.


Makes about 150ml of pesto

60g fresh wild garlic
30g pine nuts, lightly toasted
15g grated Italian cheese
50ml olive oil
Salt to taste
Lemon juice, to taste

To make the pesto:

1. Wash and sort the wild garlic leaves. Pat dry.

2. Place in a food processor (or beaker if using a hand blender) along with the nuts and cheese. Process until finely chopped. Scrape the sides with a rubber spatula and add 2 tbsp of the olive oil. Process again for a couple of pulses.

3. Place the pesto in a large bowl and stir in the remaining olive oil.

This pesto is perfect with pasta, or try it with portobello mushrooms and polenta.

Have you made this dish? I love seeing my delicious recipes come to life, so share a picture with me on Instagram by tagging @naturalcookeryschool and I’ll re-share your post!


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