Wild garlic is my favourite wild herb – I just adore the smell, colour and its beautiful flowers… Its super easy to forage and easy to find in damp wooded areas – you can usually smell it before you see it! Its incredibly easy and fabulously versatile.
Delicious stirred through pasta, it is also delicious as a dressing for a potato salad (with extra oil and lemon juice) or used with roasting fish, chicken or Spring lamb cutlets.


  • 300 grams of roughly chopped wild garlic
  • (including the tender stems)
  • 80g tablespoons of grated Parmesan
  • 90g toasted almonds
  • 500ml of extra virgin olive oil
  • Zest of 1 lemon
  • Sea Salt
  1. Blitz the wild garlic, toasted almonds, grated parmesan and olive oil until you have a deep green mixture. You don’t want to blend it until its completely smooth – its tastier if it has some texture.
  2. Season with the lemon zest, juice and sea salt

Store: Put the pesto into a clean Kilner jar or reasealable container and cover the surface with a thin layer of olive oil. It will keep in the fridge for 2 weeks.
Freeze: It can also be frozen for up to 3 months either in a container or in an ice cube tray to defrost when you want to use it.

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