Recipe: Wild Garlic Pesto
This super-simple wild garlic pesto recipe, whipped up by our very own gourmet god, Ianto, is a spring meets summer spectacular that's ready in just a few minutes following these 3 simple steps. ⁣

The key ingredient – these raw leaves with their pungent smell but delicate and sweet flavour – are one of the most easy-to-find edibles on your daily walks right now. We have an abundance of it in our farm shop so why not pop in and grab a bunch or order online and give it a go yourself? 

With its impressive list of health benefits too, a dollop goes a long way served over a plate of pasta, stirred into soup, added to your salad bowl or spread on crackers for a super simple snack.⁣

It's that versatile plant that reminds us that spring has sprung, no matter the weather...⁣

  • 125g fresh wild garlic leaves
  • 1 small clove of garlic, finely chopped
  • 20g pecan nuts, toasted
  • 30g pine nuts, toasted
  • 1/2 lemon, zested & a squeeze of juice
  • 150ml rapeseed oil
  • 50g parmesan or veggie alternative, grated

Makes 275g jar • Prep 15 mins, Cooking 5 mins


  • Rinse and roughly chop the wild garlic leaves
  • Warm a small pan on medium heat. Toast the nuts lightly, shaking the pan occasionally. Keep an eye on them as they will burn easily. Once golden, remove from the heat and leave to cool.
  • Blitz the wild garlic leaves, garlic, lemon zest, toasted nuts to a rough paste in a food processor. With the motor running slowly, add almost all the oil. Taste, stir in the parmesan, season and add a squeeze of lemon juice.
  • Transfer the pesto to a clean jar and top with the remaining oil.
  • Note: this will keep in the fridge for two weeks


April 14, 2021 — Rachel Borland