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Wild Garlic Pesto Two Ways – Quick, Easy & Delicious

Wild Garlic Pesto

Wild garlic is a forager’s favourite: it’s easy to see, easy to identify and easy to gather. It tastes great too if you’re a garlic lover like I am. The season is quite short, so time is of the essence. This year, for the first time, I made wild garlic pesto. It’s so good and so versatile, I’ve been using it in all sorts of recipes. More of that later.

Whilst it’s true that wild garlic, also known as ramsons (Allium ursinum), is easy to identify, it’s important when foraging that you are 100% sure you know what you’re picking. Wild garlic could be mistaken for lily of the valley or cuckoo pint, both of which are poisonous. If it doesn’t smell strongly of garlic, don’t pick it. This webpage might prove useful. Before you go helping yourself, do make sure you’ve got permission to harvest from the landowner.

I used my optimum 9200A Froothie power blender for this super quick no fuss wild garlic pesto. Once the wild garlic leaves are picked, washed and dried, it’s just a simple process of bunging everything into the blender and pressing a button. A food processor should be able to do the job too.

Wild Garlic Pesto - Frozen

You can, of course, use any nut you have to hand to make pesto and cheese is optional. I’ve made two batches so far and both were delicious. I went with the classic basil pesto ingredients of pine nuts, Parmesan and olive oil for my first attempt as I just happened to have them in the house. I know Parmesan Reggiano isn’t vegetarian, but there are various Parmesan type cheeses available that are suitable. The second batch, made a few days later for freezing, contained almonds and cheddar cheese.

Pesto Pasta

One of the best uses for pesto is, of course, pasta. I like to prepare some wholemeal pasta in the normal way and then throw in a few broccoli florets about 4-5 minutes before the pasta is ready. Once drained, I stir through a couple of spoons of pesto and hey presto, you have a very quick but delicious and nutritious meal. I’ve also been spreading it on toast and using it as a sandwich filling. I’ve a fab recipe for wild garlic cheese scones coming up soon too.

Wild Garlic Pesto
Yields 3
Whether made with pine nuts or almonds, Parmesan or cheddar, this pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season, basil, parsley, spinach or other soft greens can be used instead.
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 150g wild garlic leaves - well washed and dried
  2. 100g pine nuts or blanched almonds
  3. 100g vegetarian parmesan type cheese or a good cheddar cheese
  4. 125ml extra virgin olive oil, plus a little bit more to pour over the top
Instructions
  1. Place everything in a blender or food processor and blitz until combined and you have the texture you like - I use my Optimum 9200A.
  2. Spoon into small sterilised jars (I made 3 jars with this quantity). Top with a little olive oil and seal. Store in the fridge.
Notes
  1. If the pesto is topped with olive oil to help seal it, it should store in the fridge for a couple of weeks or so.
  2. You can also spoon into portion size moulds and freeze until needed.
  3. It's worth using a good quality olive oil for this.
Tin and Thyme http://tinandthyme.uk/
Meat Free MondaysI’m sending my wild garlic pesto pasta to Jac at Tinned Tomatoes for Meat Free Mondays

Other recipes using wild garlic you might like

I use the Optimum 9200A for smoothies, spreads, sauces and even chocolate making. The post contains affiliate links. Buying through a link will not cost you any more, but I will get a small commission. This helps keep Tin and Thyme blythe and blogging. Opinions are, as always, my own.

Comments

  1. Leave a Reply

    Becca @ Amuse Your Bouche
    8th April 2016

    I’ve made pesto dozens of times, with and without cheese, but have never thought of using cheddar! Duh! This looks fab, I need to get my hands on some wild garlic!

    • Leave a Reply

      Choclette
      8th April 2016

      You do Becca and soon too. They are already beginning to flower here.

  2. Leave a Reply

    Nadia
    8th April 2016

    I’ve never tried wild garlic, but I love pesto and I know I would love this! Homemade pesto is the besto πŸ˜‰

    • Leave a Reply

      Choclette
      8th April 2016

      Hehe, yes indeed Nadia. I’ve never yet had a shop bought one I liked. Time you found yourself some wild garlic though.

  3. Leave a Reply

    Nicky
    8th April 2016

    Wow that sounds amazing. I’ve never tried wild garlic leaves – are they milder than using regular garlic? Got to try this!

  4. Leave a Reply

    Jenn
    8th April 2016

    Yum!! Nothing better than a super fresh pesto! That pasta looks incredible!

    • Leave a Reply

      Choclette
      8th April 2016

      For something so fast to prepare, pesto really is amazing. As for the pasta, we’ve been eating rather a lot of it recently πŸ˜‰

  5. Leave a Reply

    Lucy Parissi
    8th April 2016

    Never tried wild garlic – would love to though. Sounds delicious and would be so lovely to photograph! I think wild garlic pesto pizza would be amazing – must look out for it somehow

    • Leave a Reply

      Choclette
      8th April 2016

      Oh yes Lucy, a pesto pizza could be amazing. You really need to get out there and do some foraging. The season will soon be over.

  6. Leave a Reply

    Healthoop
    8th April 2016

    I just like to make something that is quick, easy and delicious like your wild garlic pesto. To be honest, I don’t like to add too much garlic to food but your pesto looks so yummy, thanks Choclette for sharing!

    • Leave a Reply

      Choclette
      8th April 2016

      Pesto is just perfect for when you’re in a hurry or just can’t be bothered to do much. Although if you don’t like garlic, not sure how much you’d like this pesto.

  7. Leave a Reply

    Paola
    9th April 2016

    This is great, I have just made pesto myself in past dew days. So tasty!

    • Leave a Reply

      Choclette
      9th April 2016

      Once you’ve made pesto, it’s hard to go back to shop bought I’ve found.

  8. Leave a Reply

    Harriet Emily
    9th April 2016

    This pesto looks and sounds absolutely delicious! I love that you used wild garlic! Yum!

    • Leave a Reply

      Choclette
      9th April 2016

      At the moment, I can’t get enough of it Harriet, but expect I’ll be sick of it by the time the season is over – which will be very soon I reckon.

    • Leave a Reply

      Choclette
      3rd May 2016

      Thanks Harriet. Our wild garlic is pretty much over now and it seems a long time to go until I can make some more.

  9. Leave a Reply

    Corina
    9th April 2016

    I love pesto but have never made it with wild garlic before! In fact, I’ve never made anything with wild garlic but I’d love to get my hands on some.

    • Leave a Reply

      Choclette
      11th April 2016

      Although there’s tons of it around our way, it’s actually quite hard to find any that’s away from busy roads and dogs.

  10. Leave a Reply

    Anna @ shenANNAgans
    10th April 2016

    Just today I whipped up a giant batch of pesto and wondered if freezing my bounty would work. You’ve answered my question, thank you. πŸ™‚

    • Leave a Reply

      Choclette
      11th April 2016

      It’s great to have pesto to hand at pretty much any time Anna. It may not be quite as good as thoroughly fresh pesto, but it’s still heaps better than shop bought.

  11. Leave a Reply

    the caked crusader
    10th April 2016

    I’ve never had wild garlic – I love the idea of foraging but would never quite trust myself to pick the right stuff…leaf identification is not my talent!
    Your pesto looks lovely – I could eat it by the spoonful!

    • Leave a Reply

      Choclette
      11th April 2016

      Well yes indeed CC, it’s always better to be safe than sorry where wild foods are concerned. I still can’t get enough of this pesto, it’s wonderful.

  12. Leave a Reply

    Dom
    10th April 2016

    looks so good. I love that you’ve frozen it into cubes and reminds me that I froze some whole leaves last year… must dig them out to see if they’re any good… we’re lucky up here in Lincs as our WG season seems to be slightly later than most and goes on for at least 3 weeks so I know I am sure to get some. There’s a hidden valley near by that reeks of the stuff. Good times!

    • Leave a Reply

      Choclette
      11th April 2016

      Oh good times indeed, although I find by the time they start reeking, they’re past their best. Would be interested to know how your frozen leaves turn out.

  13. Leave a Reply

    Kate - gluten free alchemist
    13th April 2016

    I’ve been loving the arrival of wild garlic this year (although I confess….. I have been buying it from our local greengrocer rather than foraging for it)…… Pesto sounds like a fantastic use for it (I would never have thought of that!)….. and not sure why freezing portions has never crossed my mind either! Thanks!!!!

    • Leave a Reply

      Choclette
      14th April 2016

      Finding new ideas, information and inspiration is one of the reasons why I love blogging Kate πŸ™‚

  14. Leave a Reply

    Cathy @ Planet Veggie
    14th April 2016

    I got wild garlic for the first time in my veg box this week and have made some soup with it. Now I know what else to use it for!

    • Leave a Reply

      Choclette
      14th April 2016

      Haha, I got it in my veg box too, so promptly made yet another batch!

  15. Leave a Reply

    Sarah
    28th April 2016

    I would love to make wild garlic pesto! It sounds so delicious. I must go on the hunt for some and try it out in my Froothie. πŸ™‚

    • Leave a Reply

      Choclette
      29th April 2016

      Oh, you absolutely must Sarah, I imagine if you’re quick, you should be able to find some.

  16. Leave a Reply

    ManjiriK
    1st May 2016

    Oh God I must get myself some wild garlic before it disappears , the nettles seem to have gone already ! I love garlic and adore wild garlic soup. I will definitely be freezing some wild garic pesto cubes for use later. Need to try this pesto with cheddar!

  17. Leave a Reply

    Stuart Vettese
    5th May 2016

    Love the idea of freezing the cubes. I have a jar of pesto in the fridge, this now pales into insignificance!!!

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