Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Wild Garlic Pesto Two Ways – Quick, Easy & Delicious

Wild Garlic Pesto

Whether made with pine nuts or almonds, 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. 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.

Wild Garlic Foraging

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.

Wild Garlic Leaves (or Ramsons)

Wild Garlic Pesto

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

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.

Recipes Using Wild Garlic You Might Like

Wild Garlic Pesto. PIN IT.

Wild Garlic Pesto - Fresh and Frozen

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. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.

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Wild Garlic Pesto – The Recipe

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5 from 1 vote

Wild Garlic Pesto

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.
Prep Time5 mins
Total Time5 mins
Course: Main Course, Snack
Cuisine: British, Italian
Keyword: dip, pasta, pesto, sauce, spread, wild garlic
Servings: 3 small jars
Calories: 101kcal
Author: Choclette


  • 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


  • Place everything in a blender or food processor and blitz until combined and you have the texture you like - I use my Optimum Blender.
  • Spoon into small sterilised jars (I made 3 jars with this quantity). Top with a little olive oil and seal. Store in the fridge.


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.
You can also spoon into portion size moulds and freeze until needed. 
It's worth using a good quality olive oil for this.
Please note: calories and other nutritional information are per serving. They're approximate and will depend on serving size and exact ingredients used.


Calories: 101kcal | Fat: 10.2g | Saturated Fat: 1.8g | Cholesterol: 3mg | Sodium: 82mg | Potassium: 73mg | Fiber: 0.3g | Calcium: 50mg | Iron: 0.5mg


I’m sending my wild garlic pesto pasta to Jac at Tinned Tomatoes for Meat Free Mondays.

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 blithe and blogging. Opinions are, as always, my own.


  1. Becca @ Amuse Your Bouche

    8th April 2016 at 1:02 pm

    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

      8th April 2016 at 1:08 pm

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

  2. Nadia

    8th April 2016 at 1:15 pm

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

    • Choclette

      8th April 2016 at 5:45 pm

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

  3. Nicky

    8th April 2016 at 1:18 pm

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

    • Choclette

      8th April 2016 at 5:46 pm

      Yes milder than regular garlic, but they still have a bit of a kick.

  4. Jenn

    8th April 2016 at 1:58 pm

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

    • Choclette

      8th April 2016 at 5:48 pm

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

  5. Lucy Parissi

    8th April 2016 at 4:04 pm

    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

      8th April 2016 at 5:49 pm

      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. Healthoop

    8th April 2016 at 4:57 pm

    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

      8th April 2016 at 5:59 pm

      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. Paola

    9th April 2016 at 1:42 am

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

    • Choclette

      9th April 2016 at 3:02 pm

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

  8. Harriet Emily

    9th April 2016 at 10:14 am

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

    • Choclette

      9th April 2016 at 3:05 pm

      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

      3rd May 2016 at 3:19 pm

      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. Corina

    9th April 2016 at 7:37 pm

    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

      11th April 2016 at 8:02 am

      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. Anna @ shenANNAgans

    10th April 2016 at 10:49 am

    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

      11th April 2016 at 8:05 am

      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. the caked crusader

    10th April 2016 at 11:23 am

    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

      11th April 2016 at 8:06 am

      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. Dom

    10th April 2016 at 1:11 pm

    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

      11th April 2016 at 8:08 am

      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. Alida @My Little Italian Kitchen

    11th April 2016 at 10:22 am

    Wonderful! I made this only once. Your version looks great!

    • Choclette

      11th April 2016 at 2:16 pm

      Thanks Alida. Why only once, didn’t you like it?

  14. Kate - gluten free alchemist

    13th April 2016 at 11:39 am

    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

      14th April 2016 at 1:21 pm

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

  15. Cathy @ Planet Veggie

    14th April 2016 at 4:05 pm

    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

      14th April 2016 at 7:02 pm

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

  16. Sarah

    28th April 2016 at 5:29 pm

    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

      29th April 2016 at 4:10 pm

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

  17. ManjiriK

    1st May 2016 at 9:21 pm

    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!

  18. Stuart Vettese

    5th May 2016 at 10:17 pm

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

    • Choclette

      8th May 2016 at 9:28 am

      Haha. It actually freezes really well. I’m still addicted to pesto.

  19. Amy

    5th March 2018 at 12:04 pm

    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

      5th March 2018 at 7:47 pm

      Thanks Amy. It grows pretty much all over the UK, so shouldn’t be too difficult to find. Well worth the effort.


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