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Wild Garlic Pesto

Wild Garlic Pesto

Janice Pattie
Wild Garlic Pesto is so easy to make and the perfect way to preserve the short season for wild garlic leaves.
4.75 from 4 votes
Prep Time 10 mins
Total Time 10 mins
Course dip, sauce
Cuisine Italian
Servings 2
Calories 548 kcal


  • 50 g wild garlic leaves roughly torn
  • 25 g nuts I used almonds
  • 100 ml oil I used olive oil
  • 40 g cheese I used a combination of grated cheddar and parmesan
  • 1/4 tsp of sea salt


  • Break up the parmesan into large chunks and put in the blender cup with the blanched almonds.
  • Add the remaining ingredients into a blender and blend until smooth.
  • Serve with pasta, risotto or however you would usually serve pesto.


Calories: 548kcalCarbohydrates: 8gProtein: 3gFat: 57gSaturated Fat: 5gTrans Fat: 1gCholesterol: 1mgSodium: 402mgPotassium: 210mgFiber: 2gSugar: 1gVitamin A: 499IUVitamin C: 3mgCalcium: 30mgIron: 1mg