Wild Garlic Pesto

Stored properly, it may last up to a week.


  • 100 g wild garlic leaves (washed and dried)
  • 50 g walnuts (lightly toasted)
  • 200 ml olive oil
  • 50 g parmesan cheese (grated)
  • salt and pepper


  1. Pour the olive oil into a food processor and add the wild garlic and walnuts. Blitz to a coarse puree.
  2. Stir in the cheese and season to taste.
  3. Store in a sterilised jar in the fridge. Cover with a thin layer of olive oil to protect from the air. Stored properly, it may last up to a week.
  4. Uses for Wild Garlic Pesto and Flowers:
  5. Simply spread on good crusty bread, you can add some cold meats, cheese and tomato.
  6. Stir into risotto for terrific flavour.
  7. Drizzle over a baked potato.
  8. Add a dollop to egg dishes like frittata or an omelette.
  9. Stir through pasta and add extra olive oil and Parmesan cheese.
  10. Coat a piece of fish or chicken and bake in the oven. Squeeze over lemon juice.
  11. Serve with BBQ’s meats such as steak.
  12. Stir through potato salad for a twist.
  13. Use the flowers in green salads.
  14. Roast vegetables in the oven or skewers on the BBQ, and baste for the last few minutes with pesto mixed with olive oil.
  15. Find out more about wild garlic from Rozanne Stevens.


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