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Wild garlic pesto

An easy homemade pesto recipe with wild garlic and fresh lemon. Great as a dressing for roasted vegetables, stirred through risotto and polenta or as a vegetarian pasta sauce.


  • handful raw almonds
  • 80 g wild garlic/ramsons/ramps
  • big handful parsley
  • half a lemon juice only
  • 60-70 g extra-virgin olive oil to taste
  • sea salt to taste
  • freshly ground black pepper to taste
  • 20 g cheese like pecorino or Parmesan finely grated (optional)


  • Pulse the nuts in a food processor. Add the wild garlic, parsley and lemon juice and blend to break down. Run the machine, drizzling in the olive oil to make a smooth paste, scraping down as necessary. Season with salt and pepper. Stir in the cheese (if using).