Wild garlic pesto
A recipe for a wild garlic pesto, super easy to make and super strong tasting!
What you'll need
- food processor or pestle & mortar
- wild garlic leaves - approx. 100g
- nuts - approx. 50g (traditional pesto uses pine nuts, try it yourself with a variety of nuts and see what you prefer)
- parmesan cheese - 50g approx.
- olive oil/lemon juice/ salt & pepper
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Consider the environmental impact of preparing, carrying out & completing this activity. Could this impact be reduced? Specific considerations for this activity could include:
- follow our foraging tips
Health & Safety Considerations
Follow your usual operating procedures and carry out appropriate risk benefit assessments.
Some considerations particular to this activity include:
Wild garlic grows in woodlands and is often found in large patches. The leaves are large and flat and if you rub them between your thumb and forefinger you will get a hit of the pungent garlic smell. The smell is important – Lily of the Valley leaves look similar when not in flower, but are poisonous.
If the wild garlic isn’t yet in flower, if you peek amongst the leaves you should see the flower head (middle image).
The wild garlic flower is a small single white head on top of the stalk.
Blitz it all the ingredients up in a food processor (or similar) and season – done!
Delicious on a slice of toast, campfire bread or a cracker, add to pasta or pizza, flavour some soup – if you like it you’ll find a way of using it!
Take it further:
If you are interested in foraging check out our book selection.
Disclaimer: Muddy Faces cannot take any responsibility for accidents or damage that occurs as a result of following this activity.You are responsible for making sure the activity is conducted safely.