Wild Garlic Pesto

by Zarina
Wild Garlic Pesto

Everyone’s going mad for wild garlic right now. What even is it? Let me enlighten you.. a pointy-herby-like plant with onion flavoured stems and delicate little pretty flowers. Amazingly it’s all edible.. leaf, stem and flower! It has a chive and aroma and tastes garlic and onion-like.

Wild garlic is beautiful in so many dishes, but one of my favs is pesto. This pesto can be drizzled onto salads, steamed potatoes, pasta or veggies, put in a wrap, swirled into hummus or paired with grilled meats or fish. I added some on top of my bruschetta the other day.

It’s currently in the season but only for a short while, so grab some while you can!

Where can you get it? Go foraging and pick it yourself for free!.. Some friends just told me they found it growing close by, and they said they’d take me too. However, those that know me well know that I’m not really the foraging type!! 😝 If it’s available fresh from the supermarket, then I don’t have the time or patience to spend hours looking for it in the woods. I got mine delivered right to my door. Thank you, @ocado.. ha.

Wild Garlic Pesto

Wild Garlic Pesto

Serves: 4 Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 75g wild garlic
  • 150g parmesan, grated
  • 100g rocket
  • 100g toasted pine nuts
  • 1 lemon juiced
  • 150ml olive oil
  • Salt, Pepper & chilli flakes to taste.


  1. Place all your ingredients in a food processor until you get your desired consistency, add more olive oil if needed.
  2. Any leftovers can be kept in the fridge for up to a week in a clean jar, just top with a little oil to create a seal.
Did You Make This Recipe?
Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.

Leave a Comment

* By using this form you agree with the storage and handling of your data by this website.

You may also like