Wild Garlic Pesto

There’s something special about cooking with foraged ingredients. Wild garlic, with its vibrant green color and unmistakable garlicky aroma, signals the arrival of spring and brings fresh life to simple recipes. One of the easiest and most rewarding ways to use wild garlic is in pesto.

Wild garlic pesto is bold, bright, and deeply aromatic. It’s a fresh, seasonal alternative to traditional basil pesto and only takes a handful of ingredients to prepare. Spread it on sourdough, swirl it into pasta, spoon it over roasted veggies or use it as a marinade—it’s endlessly versatile.

What Is Wild Garlic?

Wild garlic (also known as ramsons or Allium ursinum) grows in damp woodlands during spring. It’s recognizable by its long, smooth leaves and its strong garlic-like scent. Unlike regular garlic, you use the leaves, not the bulbs. They’re softer, milder, and perfect for raw preparations like pesto.

In Europe, wild garlic is often foraged between March and May. It grows in clusters and can usually be found near streams or in shaded areas. If you’re foraging, be absolutely certain you’ve correctly identified the plant—some toxic lookalikes exist, like lily of the valley. When in doubt, buy from local markets.

Why Make Wild Garlic Pesto?

Wild garlic pesto is an excellent way to preserve the short-lived season of this spring herb. While you can cook wild garlic like spinach or add it to soups, turning it into pesto allows you to keep it refrigerated or even frozen for later use.

The flavor is fresher and slightly milder than traditional garlic cloves, which makes this pesto more delicate. It’s also naturally vibrant and pairs beautifully with both light spring dishes and heartier meals.

How Is It Different from Traditional Pesto?

While classic pesto is made with basil, pine nuts, garlic, olive oil, and Parmesan, wild garlic pesto swaps out the basil and raw garlic for wild garlic leaves. The result is just as rich and flavorful, but with a unique seasonal edge.

You still get the nuttiness from toasted pine nuts, the salty umami of Parmesan, and the smooth richness of olive oil. But everything is wrapped in the wild garlic’s green, herbal punch. It’s smoother, less spicy, and often more balanced.

Ideas for Using Wild Garlic Pesto

On Pizza or Flatbread: Use it in place of tomato sauce for a fresh twist.

Tossed with Pasta: The most obvious use, but it never fails. Thin it out with a bit of pasta water for a silky, coating sauce.

Spread on Toast or Focaccia: Works beautifully as a base layer for sandwiches or alongside eggs for breakfast.

Swirled into Soups: Especially spring soups like potato, carrot, or asparagus.

With Grilled Veggies or Meat: A spoonful of pesto adds color and depth to roasted vegetables or grilled chicken.

Can You Freeze Wild Garlic Pesto?

Yes—wild garlic pesto freezes beautifully. Spoon it into an ice cube tray, freeze until solid, and then store in a freezer-safe container. That way, you can grab a cube or two whenever you need it. For best results, freeze it before adding Parmesan and stir in fresh cheese when serving.

How Long Does It Keep?

Stored in a sterilized jar and covered with a layer of olive oil, wild garlic pesto can last up to a week in the fridge. Always use a clean spoon to avoid contamination. If you plan to store it longer, freezing is the best option.

A Note on Sustainability

When foraging wild garlic, be respectful of the environment. Only take what you need and never pull the plant out by its roots—snip a few leaves from each plant and leave the rest to grow. Overharvesting can damage local ecosystems, especially in popular areas.

Want to Try More Spring Recipes?

If you’re into seasonal cooking, be sure to check out my Gnocchi in Wild Garlic Sauce Recipe or my Sourdough Sandwich Bread recipe, which pairs beautifully with a slather of wild garlic pesto.