Wild Garlic Pesto Recipe With Free Printable

I just tried a Wild Garlic Recipe that turned my boring pasta into the kind of bowl people fight over and I’m not sharing the jar.

I’m obsessed with this wild garlic pesto because it’s punchy, green, and refuses to be boring. I found the plant on a messy walk during Foraging In Ontario and it felt like stealing something delicious.

The scent hits first, that raw garlic-leafy thing, then the nutty Parmesan cheese rounds it out so it doesn’t just slap you in the face. I adore how clutch it is for lazy dinners and foraged food bragging rights.

But mostly I love how simple ingredients turn into a sticky, bright sauce that makes bread and pasta suddenly worth showing up for every single time.

Ingredients

• Wild garlic leaves, it’s garlicky green punch that makes this bright and fresh.
• Pine nuts toasted add creamy crunch, or walnuts for a richer, earthier bite.
• Parmesan adds salty, nutty umami, basically makes it feel a touch more special.
• Olive oil gives silkiness and helps it spread, glossy and rich mouthfeel.
• Basically lemon brightens everything, cuts through oil, keeps the pesto lively.
• Salt brings balance, it makes flavors pop, so don’t be shy adjusting.
• Black pepper adds warm spice and a tiny kick that wakes things up.
• Plus a small garlic clove for extra punch, only if you really want.
• Cold water or ice loosens texture and keeps the vibrant green color.
• Plus extra grated cheese or whole nuts on top for texture and show.

Ingredient Quantities

• 150 g wild garlic leaves, washed and roughly packed
• 50 g pine nuts, toasted (or 50 g walnuts if you prefer)
• 50 g Parmesan cheese, finely grated (or Pecorino Romano)
• 100 ml extra virgin olive oil, plus a little extra if needed
• Juice of 1/2 lemon (about 1 tbsp) – optional if you like a brighter taste
• 1/2 tsp fine sea salt, adjust to taste
• 1/4 tsp freshly ground black pepper
• 1 small garlic clove, optional since wild garlic is already quite garlicky
• 1-2 tbsp cold water or ice cubes, optional to loosen and keep the color bright
• Extra grated cheese or a few whole pine nuts for serving, optional

How to Make this

1. Toast 50 g pine nuts (or walnuts) in a dry pan over medium heat for 3 to 4 minutes, shaking the pan, until they smell nutty and are lightly golden; set aside to cool so they don’t make the pesto bitter.

2. Roughly chop 150 g wild garlic leaves if they are large; make sure they’re washed and well drained so the pesto won’t be watery.

3. Put the cooled nuts, 150 g wild garlic, 50 g finely grated Parmesan (or Pecorino), 1 small garlic clove if you really want extra bite, 1/2 tsp sea salt and 1/4 tsp black pepper into a food processor or blender.

4. Pulse a few times to break down the leaves and nuts, scraping down the sides so everything mixes evenly; don’t overprocess into a paste yet.

5. With the motor running, slowly drizzle in about 100 ml extra virgin olive oil until a thick, slightly loose consistency forms; add a bit more oil if it seems too dry.

6. If you want a brighter taste add the juice of 1/2 lemon (about 1 tbsp) now, and if the pesto is too thick or the color dulls from heat, add 1 to 2 tbsp cold water or a couple of ice cubes and pulse once or twice to loosen and keep color vibrant.

7. Taste and adjust salt, pepper, or lemon; if it’s too sharp add a touch more olive oil or a small pinch of sugar to balance, but be careful not to water it down.

8. Transfer to a jar, level the top, pour a thin film of olive oil over the surface to help preserve the green color and stop oxidation, then seal and refrigerate; it will keep for about 3 to 4 days, or freeze in ice cube trays for longer storage.

9. To serve, stir in a little extra grated cheese or sprinkle whole pine nuts on top; toss with pasta, spread on toast, use as a dip, or spoon over grilled fish or roasted veg.

Equipment Needed

1. Small nonstick or heavy skillet for toasting nuts (shake the pan so they dont burn)
2. Cutting board and a sharp chef knife for roughly chopping the wild garlic
3. Salad spinner or clean kitchen towel to dry the leaves well
4. Food processor or sturdy blender to combine everything
5. Measuring scales or cups for accurate grams and ml
6. Rubber spatula or spoon to scrape down the sides while pulsing
7. Small jug or measuring cup with a pour spout for slowly adding the olive oil
8. Glass jar with lid or airtight container for storing the pesto in the fridge or freezer

FAQ

Wild Garlic Pesto Recipe With Free Printable Substitutions and Variations

• Wild garlic leaves
  • Baby spinach plus an extra small garlic clove, if you want the garlicky punch. Spinach is milder but keeps the color and texture.
  • Young arugula for a peppery twist, just use a bit less so it doesn’t overpower the pesto.
• Pine nuts
  • Walnuts, chopped and toasted. They give a richer, slightly bitter note and are cheaper.
  • Almonds or blanched almonds, toasted. They make a creamier pesto with a subtle sweetness.
• Parmesan cheese
  • Pecorino Romano for a saltier, sharper flavor, use a little less if you like.
  • Nutritional yeast if you need a vegan option, add a pinch more salt to taste.
• Extra virgin olive oil
  • Mild-flavored sunflower or grape seed oil if your olive oil is too strong, they keep the bright green color.
  • Half olive oil and half neutral-flavored oil to loosen the pesto without masking the herbs.

Pro Tips

1. Dry the leaves well before you blend. If they’re even a bit wet the pesto gets watery and dulls fast, so spin them in a salad spinner or pat them dry with paper towels and let them air for 10 minutes.

2. Don’t over-toast the nuts. Pull them off the heat the moment they smell nutty and are just turning golden, or they’ll go bitter. Cool them completely before adding to the processor, otherwise the heat wilts the greens.

3. Pulse, don’t blitz. Break things down in short bursts and scrape the bowl often. You want a slightly textured pesto, not a smooth paste, and pulsing keeps the color brighter too.

4. Keep the color bright with cold liquid, not more oil. If the sauce heats or looks dull, add 1 or 2 tablespoons of ice cold water or one small ice cube and pulse once or twice. It loosens the pesto without making it oily.

5. Taste and tweak last. Parmesan and wild garlic saltiness vary a lot, so add salt, pepper or lemon in small amounts at the end. If it’s too sharp try a tiny pinch of sugar or a bit more oil, but add slowly so you don’t flatten the flavor.