Wild Garlic Pesto


Wild Garlic Pesto

It’s the simple things in life that make it all worth while. This morning I awake and realize, a few hours are free to do as I please. For a couple of weeks now, the harvesting of wild garlic has been on my mind, but alas, the time for such activities has eluded me. Jump out of bed, quick shower, coffee, off to my private stash. A sense of trepidation prevails as I drive to my destination. What if someone has since discovered my own private crop? I don’t own this stretch of land, found by accident a few years back. It has offered rich pickings to feed my wild garlic habit…so…in a way its my own little secret. Foraging folk are very precious about such things you know. Car parked, some quick paced walking ensues and I arrive….phew….all is good in my wild garlic hood. An abundance of the green leaves await. A sweet and mild garlic scent fills the air. A few bags full are carefully harvested.

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The tune that best describes this mornings adventure, is by a great modern band, called M83. This tune was recently used to soundtrack the film “Interstellar”. An unusual film which promised lots, but failed to deliver. Just one mans opinion.


The best way I have found to preserve a glut of wild garlic, is to make pesto. Lots of pesto, that can be utilized in various culinary adventures, over the coming weeks. No need to offer exact ingredient quantities for this recipe. Trust your own judgement. Here is a guide to how I created this batch.

  • 2 handfuls of wild garlic
  • 1 tbsp of pine nuts
  • 1/2 tbsp of capers
  • Lemon juice
  • Salt and pepper
  • 1 tsp of mustard
  • a few glugs of extra virgin olive oil

Wash the wild garlic leaves thoroughly, pat dry on kitchen paper. Add all of the ingredients into a food processor. Blitz until well combined. If the mixture is too dense, add more oil as the motor roars, until a smoother consistency is achieved. Pesto would normally include parmesan cheese. I was out, so not included. This batch does not suffer from its omission all the same. Transfer into clean, sterilized jars and pour a thin layer of oil over the top to seal. Twist the lid tightly. It will store in the fridge for a few weeks. Enjoy!

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