How to make Wild Garlic Pesto

Here is a recipe for preserving the wildly delicious garlic flavoured herbs you will have no doubt seen in abundance along many of our country lanes at the moment:


  • 50g hazelnuts, skinned and toasted
  • 50g Parmesan grated
  • 100g wild garlic
  • olive oil
  • lemon


  1. Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
  2. Next add your parmesan and process further, this will help to break down the garlic leaves.
  3. Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
  4. Add salt, pepper and lemon juice to taste.
  5. You can always make this more traditionally and slowly in a pestle and mortar too.

Many thanks to:
Riverford Organic Farms for this recipe:
East Devon Forest Garden for the photo.