Watch How to Cook Well with Rory O'Connell Mondays at 7.30pm on RTÉ One


Makes 3 x 200ml jars

  • 110g wild garlic leaves, destalked
  • 50g pine nuts or cashew nuts
  • 2 garlic cloves, peeled and crushed
  • 1/4 teaspoon salt
  • 350-450ml extra virgin olive oil
  • 80g freshly grated Parmesan
  • Sea salt


  1. Wash the wild garlic leaves. Spin and destalk.
  2. Chop the leaves coarsely and puree in a food processer with the nuts, crushed garlic, salt and olive oil or pound in a pestle and mortar.
  3. Remove to a bowl and fold in the finely grated Parmesan cheese.
  4. Taste and correct the seasoning if necessary. Store in a sterilized covered jar in the fridge.