Here’s my long‑loved wild garlic pesto recipe. It’s the perfect way to turn the season’s forage into a vibrant, versatile pesto that works with so many dishes throughout the year.
If you find a healthy patch of ramsons (wild garlic) this spring, gather a few bunches and bring them home to make this simple, flavourful pesto.
Wild Garlic / Ramsons
This is one of my favourite times to wander the woods. Where I walk you’ll see carpets of ramsons and bluebells—especially in shaded, damp spots beneath trees and hedges.
Identifying wild garlic is straightforward: snap a leaf or stem and if it smells of garlic, you’ve found ramsons. As always when foraging, be sure you positively identify plants before eating them.
If this whets your appetite, there are more wild garlic recipes to explore.
What to Do With Ramsons Pesto?
I’m perfectly happy eating this pesto straight from the jar with a spoon, but it’s also brilliant in many dishes. Here are some favourite ways to use it:
- Pesto quesadilla — a great, quick snack or light meal.
- Ramsons pesto pasta — toss with hot pasta and a splash of pasta water for a silky sauce.
- BLTP — spread a generous layer of wild garlic pesto in a BLT for an extra flavour hit.
- Keto pesto cheese bites — top small cheddar slices with a dollop of pesto and half a cherry tomato for easy canapés.
- Savoury celery boats — fill celery sticks with cream cheese and a smear of pesto for a crunchy nibble.
- Pesto cream cheese — stir pesto into cream cheese to spread on sandwiches or wraps.
- Salad dressing — thin pesto with more olive oil and a splash of vinegar for a bright dressing.
- Pesto potatoes — serve crisp sautéed new potatoes with a mayo‑pesto dip.
Have another idea? Share it—pesto is endlessly adaptable.
Can You Freeze Homemade Pesto?
Yes. There are a few easy methods to freeze pesto so you can enjoy it year‑round.
One simple approach is to spoon dollops of pesto onto a silicone baking sheet, freeze until solid, then transfer the portions to a freezer bag. Pull out a dollop whenever you need it.
You can also freeze pesto in sterilised glass jars—leave about an inch of headspace to allow for expansion and place jars securely in the freezer to avoid tipping. Label jars clearly so you remember what’s inside months later.
Treat the recipe below as a starting point: taste as you go and adjust oil, nuts or cheese to suit your preferences.
Wild Garlic Pesto Recipe
Here’s the recipe I use for a bright, garlicky ramsons pesto. It makes a generous batch and stores well in the fridge or freezer.
Janie x
Lunch, Main Course, Preserves, Salad
Italian
Ramsons Pesto, Wild Garlic Pesto
- 150 g ramsonsleaf, stem & flower, washed and shaken dry
- 250 ml olive oilor avocado oil
- 60 g pine nutsor almonds or walnuts
- 60 g Parmesan cheesegrated
- 1/2 tsp salt
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Wash the ramsons in cold water to remove any dirt or insects. Pat dry thoroughly with a clean towel.
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Place the ramsons, half the nuts and the oil in a food processor and blitz until mostly smooth.
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Add the remaining nuts and the grated cheese, then pulse until combined. Blend longer if you prefer a smoother texture.
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Scrape the pesto into a sterilised jar, ice cube tray or container. Store in the fridge for short‑term use or freeze for longer storage.
Ramsons
You can use leaves, stems and flowers in this recipe. In the UK it’s illegal to dig up wild plant bulbs from public land, so avoid lifting bulbs. This recipe also works well with three‑cornered leek.
Cheese
Parmesan is preferred for its flavour, but any hard aged cheese will work. For a vegan version, omit the cheese—it will still be tasty.
Oil
Olive or avocado oil are good choices. Avocado oil is milder if you prefer a neutral flavour.
Nuts
Pine nuts are traditional but can be swapped for almonds, walnuts, hazelnuts or pecans to vary the flavour.
