Wild Garlic Pesto Recipe

Wild Garlic Pesto Recipe

I’ll be honest guys - this recipe is more of a guideline than an actual recipe, so feel free to add more or less to your own taste! 


100g Wild garlic leaves, washed

40g toasted sunflower seeds (8 minutes at 200 degrees/gas mark 6 in the oven)

30g nutritional yeast

80ml olive oil

Sea salt and black pepper 


  1. Either chuck everything into a blender and blitz until a paste forms, or finely chop your leaves and toasted seeds and mix them along with the rest of the ingredients together in a bowl. 
  2. Pour your pesto into a clean, sterilised jar and cover the top with more oil (this helps preserve it!) or alternatively as I do, eat immediately! Unopened this will last approximately 2 weeks in the fridge.

Video guides:

Foraging for wild garlic



Making wild garlic pesto



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