Wild Garlic and Walnut Pesto


Prep time: 
30 minutes


Toss this into hot pasta, swirl it into a vegetable soup, use on bruschetta or crostini, or serve with roast veg.


  • 50g walnuts, shelled
  • 75g wild garlic, leaves and stems, washed and roughly chopped
  • 35g parmesan, finely grated
  • half a lemon, zest and juice
  • 125ml extra virgin olive oil
  • sea salt
  • ground black pepper


  1. Heat the oven to 180C/350F/gas mark 4.
  2. Put the nuts in an ovenproof dish and toast for five to eight minutes, checking from time to time because they burn easily.
    Leave to cool.
  3. Put the toasted nuts in a food processor, along with the wild garlic, parmesan and lemon zest.
  4. Blitz to a paste, then, with the motor running, slowly add the oil until you have a thick, sloppy purée.
    Scrape this into a bowl, add a squeeze of lemon and season to taste.


This pesto will keep in a jar in the fridge for a few days.

Photo Credit: Jonny Hughes @jonny2love
Copyright ©2024 Local Greens | Site managed by Natty Web Development