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How To Make The Best Wild Garlic Pesto Ever


Image copyright – Raw Rhubarb / Jenna SInclair


This jar of emerald green oily paste is SO BUFF and really versatile. So far I’ve had it on courgetti (obvs), on a pizza base (more on that to come) and smeared it on toast, inside chicken and eaten it straight off the spoon.

All you need is a blender. Actually all you really need is something with a spinny blade – for example I just used an Active Blend/Nutribullet type thing! Make sure you give it a good clean so your next smoothie will not smell like garlic – that would be a delightfully stinky way to start the day…haha

You need: Walnuts (or pine nuts), Parmesan, Wild Garlic Leaves and Extra Virgin Olive Oil – That’s it.

I tried to follow a recipe but didn’t have enough walnuts and so just winged it and it worked. It’s all about making it more how YOU like it anyway, isn’t it? If you want it super cheesy, add loads of cheese. You can always add more oil if it’s too dry so go that’s the one thing to go easy on in the beginning because, you cannot as my nephew, Jago, would say when looking at his beans on toast, “Make it dry”. He’s three.


Image copyright – Raw Rhubarb / Jenna SInclair

So get a load of wild garlic leaves only and wash them. This picture is me trying to weigh them in an attempt to follow the recipe. That’s a shallow bowl. I ripped them up roughly and then stuffed them into the blender with most of a small bag of walnuts which I toasted in the oven for a bit first to enhance their flavour.


Image copyright – Raw Rhubarb / Jenna SInclair

Here’s a good way to see the ratios of the three main ingredients. Whizz it. Taste it. Add more oil if you need to.

Put it on things!


Image copyright – Raw Rhubarb / Jenna SInclair


jenna-sinclairThis is another lovely guest post from Jenna Sinclair from Raw Rhubarb. This is now her fourth post for us, you can find the others here, here and here. If you are enjoying them then please don’t forget to leave a comment!

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