Wild Garlic Pesto

5 from 6 votes
Prep Time 10 minutes
Total Time 10 minutes
Course Dinner
Cuisine European
Servings 1 people


  • 100 g Wild garlic fresh
  • 6 tbsp Olive oil
  • 3 tbsp Sunflower oil
  • 50 g Cashew nuts
  • 30 g Parmesan
  • Salt, pinch of sugar


  • Wash the wild garlic, pat dry. Roughly chop the leaves and stems, place them in a taller, narrow container together with all the other ingredients and puree them finely with a hand blender. Season to taste with salt and a pinch of sugar and test the consistency. If you don't like it as compact as described here, you can add a little more oil. But be careful with the olive oil, it can taste bitter quickly. So possibly also use neutral oil.
  • The amount of ingredients given here resulted in a pesto serving of just under 200 g.
Avatar photo

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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Wild Garlic Tagliatelle with Cheese Sauce and Salsiccia

Ricotta Muffins