Wild Garlic Pesto
There’s something really special about stumbling across wild garlic, also known as ramsons, on a spring walk. Tucked away in shady woodlands (and sometimes even in the garden if you’re lucky!), these vibrant green leaves bring a gentle, fresh garlic flavour that feels like the very taste of the season.
And honestly, one of the very best ways to use it? Turning it into a simple, vibrant pesto. Just blitz those tender leaves with nuts or seeds, a good glug of oil, a handful of cheese, and a squeeze of lemon if you like, and suddenly you’ve got this gorgeous, bright green sauce that tastes like spring in a jar.
When picked young, the leaves are especially soft and perfect for this. I always recommend making a little extra while it’s in season because a jar (or two!) tucked into the freezer means you can enjoy that fresh, garlicky goodness long after the season has passed.
One of the things I love most about wild garlic pesto is how forgiving it is. I tend to reach for locally grown nuts and seeds, sunflower seeds and hazelnuts are favourites, but honestly, whatever you have on hand works beautifully. The same goes for the cheese and oil: a good cheddar and rapeseed oil give it a lovely twist, but parmesan and olive oil bring that classic pesto flavour we all know and love.
It’s quick, it’s flexible, and it’s bursting with flavour just the kind of easy kitchen magic that makes cooking with the seasons feel so rewarding
Ingredients
- 100 g Wild Garlic leaves fresh and rinsed
- 150 ml Olive oil or Sunflower Oil
- 50 g Parmesan pecorino, or other hard cheese
- 50 g Pine nuts or other nuts such as walnuts, hazelnuts, sunflower nuts,
- Salt black pepper, and lemon juice to taste
Instructions
- When you’re out foraging or picking in the garden, try to go for the younger, tender ramson leaves—they have the best flavour and a lovely softness. The larger, older leaves can sometimes turn a little bitter, so it’s worth being a bit selective here.Once you’re back in the kitchen, give everything a rough chop, ramson leaves, and any larger nuts, just to help things along. Then pop it all into a blender or food processor. Add in your grated cheese, pour in about 150ml of oil, and blend until you have a smooth, vibrant green pesto. If it feels a little thick, drizzle in a bit more oil until it’s exactly how you like it.Finish with a pinch of salt, some freshly cracked black pepper, and a squeeze of lemon juice to brighten everything up. Give it a taste and adjust—this is very much a “follow your instincts” kind of recipe.Stored in the fridge, your ramson pesto will keep happily for about a week… though it rarely lasts that long once you start dipping into it!For supper: This is where it really shines. Toss it through warm pasta for the easiest, most comforting bowl, or spoon it over soft scrambled eggs. It’s also wonderful served alongside chicken, meat, or a simple cheese board. For something really effortless, pair it with ripe tomatoes, a handful of olives, and some freshly baked bread—simple, rustic, and so satisfying.A little tip: Ramson season is short, so it’s well worth making a bigger batch while you can. This pesto freezes beautifully. I like to stash it in glass jars and take one out whenever I need a little taste of spring. It’s especially good for summer barbecues or served with homemade sausages, bringing that fresh, garlicky kick to everything it touches
