Wild Garlic Pesto with Noodles

5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 3 people
Calories 405 kcal


  • 100 g Wild garlic leaves
  • 30 g Cashew nuts
  • 3 tbsp Parmesan
  • 100 ml Rapeseed oil
  • 1 Pinches Salt
  • 300 g Spaghetti
  • 3 tsp Parmesan cheese
  • Clove of garlic


  • Wash the wild garlic leaves. Peel off the garlic clove and quarter it. Purée the wild garlic pesto with cashew nuts, garlic clove, 3 tablespoons Parmesan, salt and rapeseed oil using a blender. Fill the wild garlic pesto into 3 small glasses (fill 100 ml). Shelf life when refrigerated about 5 days.
  • Cook the pasta in plenty of boiling salted water according to the instructions on the package until al dente. Drain and collect some pasta water, put the pasta in a saucepan, stir in a glass (100 ml) wild garlic pesto, arrange on plates and serve garnished with Parmesan cheese.


Serving: 100gCalories: 405kcalCarbohydrates: 34.1gProtein: 12.8gFat: 24.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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