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Wild Garlic Pesto

Prep Time10 mins
Total Time10 mins
Course: Larder Love
Author: Karon


  • 50 g/2oz Wild Garlic Ramsons leaves chopped
  • 50 g/2oz Almonds chopped
  • 50 g/2oz parmesan cheese grated
  • Juice and grated rind of half a lemon
  • 100 ml/3 1/2 fl oz olive oil
  • Salt & Pepper to taste


  • Whizz together all of the above ingredients in a food processor and scrape down the edges before the final whizz to make sure everything is well combined.
  • Spoon into a sterilised jar and tap on the table to push out air bubbles before spooning on a little olive oil to cover and seal the pesto.
  • Store covered in the fridge for up to 1 week or in the freezer (make sure there is at least 1cm headroom in jar for expansion) for up to 3 months.