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Wild Garlic Pesto

By March 19, 2019November 24th, 2020No Comments


  • 200g wild garlic
  • 50g hazelnuts
  • 20g grated parmesan, or a hard scottish cheese.
  • 50ml Cold pressed rapeseed oil
  • Pinch of sea salt


  1. Wash your wild garlic, trim off any roots.
  2. In a dry pan, lightly toast your hazelnuts.
  3. Combine all ingredients in a food processor, blend until smooth, if too thick for your tastes, add a little more rapeseed oil.
  4. Store overnight to allow the flavours to mellow. Pairs perfectly with fresh, handmade pasta, roast root vegetables, toasted bread or some local, free range chicken.