Beech leaf pesto

Name: Beech leaf pesto
Total time: 15 min
Yield: ± 1 jar of 200 ml
Ingredients: 100 g young beech leaves (soft and pale green); 40 g pine nuts; 40 g mature hard cheese, grated (such as Parmesan); 1 clove of garlic; 100 ml olive oil; juice of ½ lemon; salt and pepper

Updated on 9 October 2026

Makes: ± 1 jar of 200 ml
Time: 15 min
From: Beech

Ingredients

100 g young beech leaves (soft and pale green)
40 g pine nuts
40 g mature hard cheese, grated (such as Parmesan)
1 clove of garlic
100 ml olive oil
juice of ½ lemon
salt and pepper

Method

Pick young, soft leaves in April or May, away from busy roads. Older, leathery leaves are tough.
Rinse the leaves briefly, pat them dry and remove the stalks.
Toast the pine nuts in a dry pan for 2–3 min until golden. Leave to cool.
Blend the leaves, pine nuts, garlic and half of the oil in a food processor to a coarse paste.
Stir in the cheese, lemon juice and the rest of the oil. Season with salt and pepper.
Spoon the pesto into a clean jar and cover with a layer of oil.

Storing: In the fridge for 1 week, always covered with a layer of oil. Freezes in portions for up to 3 months.