Easy Wild Garlic Pesto Recipe

Also known as ramsons, wild garlic (Allium ursinum) is a bulbous perennial plant native to Europe in Asia. It grows in dense clumps on woodland floors, forming a carpet of white in spring when in flower.

Wild garlic is a versatile plant with many culinary uses from soups to salads and pesto. Its delicate garlic flavour isn’t as overpowering as true garlic.

Wild garlic pesto recipe

Wild garlic pesto

Quick and easy wild garlic pesto recipe
Prep Time 10 minutes
Cook Time 4 minutes
Course Appetizer, Main Course, Side Dish
Cuisine traditional
Servings 4 people


  • Blender
  • Stove


  • 100 grams wild garlic leaves
  • 60 ml olive oil
  • 1 clove garlic
  • 50 grams pine nuts (toasted)
  • salt and pepper to taste


  • Toast the pine nuts in the oven until they're lightly browned
  • Thoroughly wash wild garlic leaves under cold water and dry them well
  • Peel and roughly chop the garlic clove
  • Add the wild garlic leaves, parmesan, toasted pine nuts, and a pinch of salt and pepper to the blender
  • With the blender running, slowly pour in the olive oil until the mixture becomes smooth
  • Taste the pesto mixture and adjust the seasoning as needed
  • Store in an airtight jar in the fridge for up to a week


Optional extras
  • Lemon juice
  • Vegan parmesan cheese
  • Fresh or dried chilli
Wild garlic pesto goes well as a simple pasta dish, added to roast vegetables, cooked chicken or salmon, pizza toppings or can be used as a spread on crusty bread.