Wild garlic pesto

Gentle garlic flavour that you can pick for free in the woods. What’s not to like? And it’s so versatile too. Eat it raw in salads, wilted like spinach or make a wonderful pesto with it – the perfect accompaniment for pasta, chicken or in my case potato gnocchi.



  • 100g wild garlic leaves
  • 4 tablespoons olive oil
  • Flaked sea salt
  • 2 teaspoons of lemon juice


  1. Heat a saucepan one-third full of water. When simmering, fill a separate bowl with cold water and add a couple of ice cubes
  2. Drop the garlic leaves into the simmering water for 30 seconds and then remove straightaway using a slotted spoon
  3. Plunge the leaves straight into the ice cold water to stop them cooking and make sure they keep their lovely green colour
  4. Lift the leaves out and squeeze all of the water out with your hands and then chop finely
  5. Put the chopped leaves in a bowl with the oil and salt. Squeeze in the lemon juice and..that’s it! Ready to enjoy

Note – wild garlic is distinctive by its pungent smell but there are other plants with similar leaves that are poisonous so use your nose and you should be fine!

Credit: The Good Table, Valentine Warner


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