Wild garlic pesto

Both King and I really love the mountains, we go hiking, camping, and we forage a lot. During spring in the UK wild garlic grows abundantly everywhere in the woods. Last week, we went hiking in north London and picked a lot so I want to share my very best wild garlic pesto recipe with you.

This wild garlic pesto is super tasty. You can add it to pasta, spread it on toast, drizzle it over salads, or just pop a little in your favourite sandwich… it’s just delicious and goes well with everything.

K33Kitchen wild garlic pesto

This recipe is very straightforward and is pretty close to how you usually make basil pesto.

Personally, I love using pine nuts for my pesto but feel free to replace them with any other nut of your choosing. As far as I know, hazelnuts, cashew, walnuts, almonds, macadamias, pecans, pistachios and pumpkin seeds all work well with this recipe.

K33Kitchen wild garlic pesto

Add all the ingredients to a small food processor or blender.

K33Kitchen wild garlic pesto

Blend for 3-5 minutes until a paste forms.

If you’re using a small processor like me, you may need to use a spatula to scrape the sides to make sure everything is blended evenly.

K33Kitchen wild garlic pesto

This pesto is best used on the same day but it can be stored in a refrigerator for up to 1 week or stored in a freezer for months.

King loves this pesto so much, so I made almost 2 litres of it and have put it in small containers to store in the freezer so I can have it all year round. 😁

You may also be interested in checking out my wild garlic recipe here.

K33Kitchen wild garlic pesto

Let me know if you try out this recipe. You can leave a comment below, or take a picture and tag it with #k33_kitchen and share it on Instagram! I’d love to see what you come up with. Cheers, hope you enjoy my recipes!

K33Kitchen wild garlic pasta

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Difficulty: Easy

Serves: 180ml

Prep.: 5 mins | Cook: 0 mins

Ingredients:
  • 60g fresh wild garlic, roughly chopped
  • 60g pine nuts
  • 3 tbsp nutritional yeast
  • 4 tbsp olive oil
  • 1 garlic clove, peeled
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
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Instructions:
  1. Add all the ingredients to a small food processor or blender.
  2. Blend for 3-5 minutes until a paste forms. You may need to use a spatula to scrape the sides to make sure everything is blended evenly.
  3. This pesto is best used on the same day but it can be stored in a refrigerator for up to 1 week or stored in a freezer for months.
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