Go Back
Wild Garlic Pesto

Wild Garlic Pesto

A fresh, vibrant spring pesto made with wild garlic (bear’s garlic), toasted pine nuts, Parmesan cheese, and olive oil. Perfect with pasta, roasted veggies, or fresh bread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 jar
Ingredients Method Notes

Ingredients
  

  • 100 g wild garlic (freah, washed, stems removed)
  • 50 g Parmesan cheese
  • 30 g pine nuts (lightly toasted)
  • 100 ml olive oil (extra virgin)
  • 1/2 tsp salt (adjust to taste)

Method
 

  1. Toast the pine nuts in a dry pan over medium heat until lightly golden. Let them cool.
  2. Add wild garlic, Parmesan, toasted pine nuts, and salt to a food processor.
  3. Pulse until coarsely chopped.
  4. Slowly drizzle in olive oil while blending until creamy and spoonable.
  5. Taste and adjust seasoning.
  6. Transfer to a clean jar and store in the fridge. Add a layer of oil on top to preserve freshness.

Notes

  • Swap pine nuts for walnuts or cashews for variation.
  • Use nutritional yeast instead of Parmesan for a vegan option.
  • Keeps in the fridge for up to 1 week when sealed and covered with oil.