Uploaded March 2026 | Updated September 2026, 2 weeks ago
RECIPE BELOW👇 Wild garlic season is here! If you’re new to foraging, wild garlic is a great place to start. You’ll usually smell it before you see it because the leaves have a lovely garlicky aroma.
One of our favourite ways to use it is in a quick wild garlic pesto. It’s vibrant, fresh and tastes like spring@ Perfect tossed through pasta, spread on toast, stirred through grains, or drizzled over roasted potatoes.
Wild Garlic Pesto• 50g wild garlic leaves• 100g cashews (or walnuts/almonds) – sunflower or pumpkin seeds work for a nut-free version• 2–3 tbsp nutritional yeast (for a cheesy flavour)• 75ml olive oil (add more for a smoother pesto)• 1 tsp coarse sea salt• Freshly ground black pepper• Juice of ½ lemon
Add everything to a blender and blitz until smooth. Taste and adjust seasoning or oil if needed.
As always, make sure to research local plants in your area before eating and consult with an expert forager as plant varieties can vary depending on the environment 🌿
RECIPE BELOW👇 Wild garlic season is here! If you’re new to foraging, wild garlic is a great place to start. You’ll usually smell it before you see it because the leaves have a lovely garlicky aroma.
One of our favourite ways to use it is in a quick wild garlic pesto. It’s vibrant, fresh and tastes like spring@ Perfect tossed through pasta, spread on toast, stirred through grains, or drizzled over roasted potatoes.
Wild Garlic Pesto• 50g wild garlic leaves• 100g cashews (or walnuts/almonds) – sunflower or pumpkin seeds work for a nut-free version• 2–3 tbsp nutritional yeast (for a cheesy flavour)• 75ml olive oil (add more for a smoother pesto)• 1 tsp coarse sea salt• Freshly ground black pepper• Juice of ½ lemon
Add everything to a blender and blitz until smooth. Taste and adjust seasoning or oil if needed.
As always, make sure to research local plants in your area before eating and consult with an expert forager as plant varieties can vary depending on the environment 🌿
