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Other · From Bladwijzer

Wild garlic pesto

Name: Wild garlic pesto
Total time: 15 min
Yield: ± 2 small jars
Ingredients: 100 g wild garlic leaves; 50 g toasted pine nuts or hazelnuts; 50 g grated Parmesan or mature Gouda; 150 ml olive oil; juice of ½ lemon; salt

Updated on 9 October 2026

Makes: ± 2 small jars
Time: 15 min
From: Wild garlic

Ingredients

100 g wild garlic leaves
50 g toasted pine nuts or hazelnuts
50 g grated Parmesan or mature Gouda
150 ml olive oil
juice of ½ lemon
salt

Method

Wash the leaves, check them one by one and drain them well or pat them dry.
Chop them roughly and blend with the nuts, cheese and half the oil to a coarse paste.
Add the rest of the oil, the lemon juice and salt to taste.
Spoon the pesto into clean jars and cover with a thin layer of oil to keep the air out.

Storing: A week in the fridge, topping up the oil layer each time; 6 months in the freezer in small portions.