Whether made with pine nuts or almonds, vegetarian parmesan or cheddar, this wild garlic pesto is not only delicious, but a great way to use your foraged wild garlic. Out of season, you can use basil, parsley, spinach or other soft greens instead.
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. Every year I make several batches of wild garlic pesto. It’s so good and so versatile, I use it in all sorts of recipes, although it’s really good just spread on toast or crackers. But more of that later.
Wild Garlic Foraging
Wild garlic, also known as ramsons (Allium ursinum), is a damp loving plant related to chives. It emerges in woodlands and along hedgerows in early spring and the leaves, stems and white flowers are all edible with a definite garlic flavour.
You can eat the leaves raw or cooked. Finely chopped they make a great addition to salads as do the flowers.
It’s best to pick the leaves whilst they’re young, before the flowers emerge. The older they get, the tougher they become. They also start to lose their flavour.
Pick just two or three leaves from each plant so you don’t weaken it too much. Those leaves provide the bulbs with energy for next year’s growth. Plenty for the next season is just what we want. And be careful when picking so that you don’t pull out the bulbs and roots below ground.
Wild garlic flowers are an early nectar source for butterflies and bees, so take only as many as you need.
Whilst it’s true that wild garlic 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. And also please don’t pick more than you’re actually going to use.
Wild Garlic Pesto
I’ve seen recipes where wile garlic is cooked before blitzing into a pesto. There’s absolutely no need to do that. Just make sure you’ve washed the leaves well and give them a good few shakes in a colander before using or squeeze the leaves dry with your hands. If you have a salad spinner, use that to remove any water from the ramsons.
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 will do the job too.
You may need to scrape the sides of your jug or blender down a couple of times. Just process until you have a chunky paste. Or if you prefer a completely smooth one, keep going until you get it.
You can, of course, use any nut you have to hand to make pesto and cheese is optional. I’ve made many a batch over the years, but the two options I’ve given in the recipe card below are my favourites. Both are delicious.
The classic basil pesto ingredients of pine nuts, Parmesan and olive oil works really well. Parmesan Reggiano isn’t actually vegetarian, but there are various Parmesan-type cheeses available that are suitable. Parmesan is just a good shorthand that everyone understands.
The other option I’ve given is the one I use most often. Mostly because it’s considerably cheaper than the pine nut version and is also super tasty. It contains almonds and cheddar cheese.
Wild Garlic Pesto Top Tips
- Just like the classic pesto genovese, it’s worth using a good quality extra virgin olive oil for wild garlic pesto. The flavour really comes through, so go with one you like the taste of.
- Cheese is already quite salty, so you don’t need to add much in the way of additional salt. I usually add a pinch, but you may prefer to leave it out altogether.
- If storing in the fridge for more than three days, make sure you use sterilised glass jars to store it in. This will help prolong its shelf life.
- If you fancy having a go at making pesto by hand in a pestle and mortar, it makes the best tasting pesto ever. It does require a fair bit of effort though.
How Long Does Wild Garlic Pesto Last?
An unopened jar of wild garlic pesto will keep in the fridge for about two weeks. Just make sure you’ve used a clean sterilised jar and sealed the top with a layer of olive oil.
Once you’ve opened the jar, use within three days.
For a longer shelf life, however, you can freeze pesto. I frequently do.
How to Freeze Pesto
The best way to freeze pesto is to spoon a freshly made batch into ice cube trays. Pop them into the freezer overnight.
Once frozen, remove from the trays and place in a freezer bag. You can then remove just one or more at your leisure. They will keep well for at least three months.
How To Make Vegan Wild Garlic Pesto
It’s really easy to make vegan wild garlic pesto. Follow this recipe for wild garlic pesto, but omit the cheese and add an additional fifty grams of nuts.
If you like nutritional yeast, add two tablespoons of that into the mix too.
As cheese is quite salty, you’ll need to add ¼ teaspoon of salt to compensate. Taste test and add more if you think it’s needed.
How To Use Wild Garlic Pesto
Spread wild garlic pesto on toast or use as a sandwich filling. Use it to season soups and sauces. It’s delicious mixed with eggs to make an omelette or quiche. Stir it into risottos and other grain dishes or use it in baking. I’ve a fab recipe for wild garlic cheese scones.
Scroll down and you’ll find a few more recipes you can use it in.
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 four to five minutes before the pasta is ready. But the broccoli is entirely optional.
Once drained, stir through a couple of tablespoons of pesto and hey presto, you have a very quick but delicious and nutritious meal.
Recipes Using Wild Garlic Pesto You Might Like
- Asparagus tarts
- Cheese and wild garlic scones
- Chilli roasted oca with hedgerow pesto
- Cornish asparagus risotto
- Pesto green beans
- Quinoa with pesto
Wild Garlic Pesto. PIN IT.
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this wild garlic pesto, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more recipes for dips and spread, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Wild Garlic Pesto – The Recipe
Wild Garlic Pesto
Ingredients
- 150 g wild garlic leaves well washed and dried
- 100 g pine nuts or blanched almonds
- 100 g vegetarian Parmesan type cheese or a good cheddar cheese
- 125 ml extra virgin olive oil plus a little bit more to pour over the top
- 1 pinch sea salt
Instructions
- Place everything in a blender or food processor and blitz until combined and you have the texture you like.150 g wild garlic leaves, 100 g pine nuts, 100 g vegetarian Parmesan type cheese, 125 ml extra virgin olive oil, 1 pinch sea salt
- 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
Nutrition Estimate
Linkies
I’m sending my wild garlic pesto pasta to Jac at Tinned Tomatoes for Meat Free Mondays.
Amy says
What a great find! I have never come across wild garlic…but will keep an eye out for it now. Your pesto looks delicious!
Choclette says
Thanks Amy. It grows pretty much all over the UK, so shouldn’t be too difficult to find. Well worth the effort.
Stuart Vettese says
Love the idea of freezing the cubes. I have a jar of pesto in the fridge, this now pales into insignificance!!!
Choclette says
Haha. It actually freezes really well. I’m still addicted to pesto.
ManjiriK says
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!
Sarah says
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. 🙂
Choclette says
Oh, you absolutely must Sarah, I imagine if you’re quick, you should be able to find some.
Cathy @ Planet Veggie says
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!
Choclette says
Haha, I got it in my veg box too, so promptly made yet another batch!
Kate - gluten free alchemist says
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!!!!
Choclette says
Finding new ideas, information and inspiration is one of the reasons why I love blogging Kate 🙂
Alida @My Little Italian Kitchen says
Wonderful! I made this only once. Your version looks great!
Choclette says
Thanks Alida. Why only once, didn’t you like it?
Dom says
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!
Choclette says
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.
the caked crusader says
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!
Choclette says
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.
Anna @ shenANNAgans says
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. 🙂
Choclette says
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.
Corina says
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.
Choclette says
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.
Harriet Emily says
This pesto looks and sounds absolutely delicious! I love that you used wild garlic! Yum!
Choclette says
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.
Choclette says
Thanks Harriet. Our wild garlic is pretty much over now and it seems a long time to go until I can make some more.
Paola says
This is great, I have just made pesto myself in past dew days. So tasty!
Choclette says
Once you’ve made pesto, it’s hard to go back to shop bought I’ve found.
Healthoop says
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!
Choclette says
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.
Lucy Parissi says
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
Choclette says
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.
Jenn says
Yum!! Nothing better than a super fresh pesto! That pasta looks incredible!
Choclette says
For something so fast to prepare, pesto really is amazing. As for the pasta, we’ve been eating rather a lot of it recently 😉
Nicky says
Wow that sounds amazing. I’ve never tried wild garlic leaves – are they milder than using regular garlic? Got to try this!
Choclette says
Yes milder than regular garlic, but they still have a bit of a kick.
Nadia says
I’ve never tried wild garlic, but I love pesto and I know I would love this! Homemade pesto is the besto 😉
Choclette says
Hehe, yes indeed Nadia. I’ve never yet had a shop bought one I liked. Time you found yourself some wild garlic though.
Byron Jenkins says
I’ve recently become a fan of wild garlic pesto but didn’t know it can be frozen. Thanks for the tip and I will certainly freeze some of my next batch as the season is short and I don’t think I can go 8 – 9 months without this fabulous sauce.
Choclette says
Completely with you there. Freezing is a good option for all year round wild garlic bliss. Although now I’ve made watercress pesto, I’m pretty enamoured of that too.
Becca @ Amuse Your Bouche says
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!
Choclette says
You do Becca and soon too. They are already beginning to flower here.