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


  • Pour the olive oil into a food processor and add the wild garlic and walnuts. Blitz to a coarse puree.
  • Stir in the cheese and season to taste.
  • 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.
  • Uses for Wild Garlic Pesto and Flowers:
  • Simply spread on good crusty bread, you can add some cold meats, cheese and tomato.
  • Stir into risotto for terrific flavour.
  • Drizzle over a baked potato.
  • Add a dollop to egg dishes like frittata or an omelette.
  • Stir through pasta and add extra olive oil and Parmesan cheese.
  • Coat a piece of fish or chicken and bake in the oven. Squeeze over lemon juice.
  • Serve with BBQ’s meats such as steak.
  • Stir through potato salad for a twist.
  • Use the flowers in green salads.
  • Roast vegetables in the oven or skewers on the BBQ, and baste for the last few minutes with pesto mixed with olive oil.
  • Find out more about wild garlic from Rozanne Stevens.

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