Wild Garlic Pesto


  • 100g wild garlic leaves

  • 50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version

  • 50g toasted pine nuts

  • 1-2 tablespoons of olive oil

  • Lemon juice

  • Salt and pepper


  1. Wash wild garlic leaves thoroughly.

  2. Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz.

  3. Add more oil if you want to have a thinner pesto.

  4. Add salt, pepper and lemon juice to taste.