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The Edit

Wild Garlic Pesto

Wild Garlic Pesto

Delicious stirred through pasta, the perfect accompaniment to roast chicken, soups and new potatoes. Wild Garlic Pesto is a lovely thing to make, the season is short making it all the more special.

Like daffodils and hot cross buns it heralds the arrival of spring and it's a joy to make. You can forage for wild garlic or source from your green grocer.   


Ingredients: 

150g wild garlic leaves
  • 50g parmesan or vegetarian alternative, finely grated
  • 1 garlic clove , finely chopped
  • ½ lemon , zested and a few squeezes of juice
  • 50g pine nuts , toasted
  • 150ml rapeseed oil

  • STEP 1
Rinse and roughly chop the wild garlic leaves. 

  • STEP 2
Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season and with the motor running slowly, add almost all the oil. Ade a squeeze of lemon juice and adjust seasoning to taste. 

  • STEP 3
Transfer the pesto to a clean jar and top with the remaining oil. It should keep in the fridge for a couple of weeks.

Enjoy! 

Antonia x