Wild garlic pesto recipe
Wild Garlic Pesto
There’s a certain joy in seasonal cooking—and few ingredients shout “spring” louder than wild garlic. For just a few short weeks each year, you’ll spot these lush green leaves carpeting British woodlands, offering up their gentle garlicky aroma like nature’s invitation to get creative in the kitchen.
At Salters Events, we’re big believers in cooking with the seasons. Whether it’s a show-stopping canapé for a wedding or a fuss-free dinner at home, ingredients like wild garlic help make meals memorable. One of our favourite ways to make the most of this fleeting forager’s delight? A quick, punchy wild garlic pesto—perfect tossed through pasta, spooned over roasted veg, or dolloped onto grilled meat or fish.
Here’s how to make your own.
Ingredients:
100g wild garlic leaves (washed and roughly chopped)
50g toasted pine nuts (or walnuts, almonds, or sunflower seeds)
50g Parmesan (or a vegetarian hard cheese alternative), grated
100ml extra virgin olive oil (plus extra if needed)
Juice of ½ lemon
Sea salt and freshly ground black pepper, to taste
Optional:
½ clove garlic (only if you want it extra garlicky—wild garlic is pretty punchy on its own!)
A small handful of basil, mint or parsley, for added freshness
Method:
Wash and dry your wild garlic. It grows low to the ground, so give it a good rinse and pat it dry with a tea towel.
Toast your nuts/seeds in a dry frying pan until golden. Let them cool slightly before using.
Blitz the wild garlic, nuts, cheese and lemon juice in a food processor until combined. With the motor running, slowly drizzle in the olive oil until you get the consistency you like.
Taste and season. Add salt, pepper, and more lemon juice or oil as needed.
Store in a jar in the fridge for up to a week, with a thin layer of oil over the top to keep it fresh.
Serving Suggestions:
Stir through linguine or gnocchi with a little pasta water and a few extra shavings of Parmesan.
Spread on sourdough and top with roasted tomatoes or a poached egg for a killer brunch.
Swirl into soups (especially spring minestrone) for a herby kick.
Toss with new potatoes and green beans for a fresh take on potato salad.
Foraging Tips (If You Fancy Going Wild)
You’ll usually find wild garlic growing in shaded woodland areas from March to May. It’s easily recognisable by its long, pointed green leaves and distinctive smell—think fresh garlic without the bite. It often grows alongside bluebells, so tread carefully and forage responsibly.
Avoid confusing it with lily of the valley, which is toxic. The smell is your best guide—if it doesn’t smell like garlic, don’t pick it!
Why We Love It
Wild garlic pesto is a brilliant way to celebrate the season—and reduce food waste too. It freezes beautifully, so you can keep spring in your freezer well into summer. At Salters, we love preserving flavours like this to use in our menus year-round. It’s simple, sustainable, and absolutely delicious.
If you make this recipe, tag us on Instagram with #SaltersEvents—we’d love to see how you serve yours.
