30th April 2020

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Wild Garlic Pesto

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Wild Garlic Pesto

Serves: Makes 1 jar

Cooks in: 5 mins

Difficulty: Easy


100g wild garlic (2 handfuls)
30g pumpkin seeds
30g sunflower seeds
50g parmesan, grated
200ml rapeseed oil
50ml olive oil
A squeeze of lemon juice


Pour a thin layer of olive oil on top of your jarred pesto before storing in the fridge. This will help it to keep longer – up to a week to10 days.

You can use any hard cheese if parmesan is not available, or omit it altogether to make your pesto vegan.

This pesto can also be made with toasted pine nuts, although this makes it a little more expensive.


1. Blitz the seeds, wild garlic and parmesan in a food processor or blender.

2. Drizzle in your rapeseed oil, blitz again, add a squeeze of lemon juice and season to taste.

3. Add olive oil until you get your desired consistency.

4. Use with gay abandon. We enjoy spoonfuls with pasta, in sandwiches, inside omelettes, stirred through scrambled eggs or spread atop a base for a galette.

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Not Just a Pretty Plate

With hearty appetites for cooking, capturing and consuming foods, Zoe and Catie co-author food blog, Not Just A Pretty Plate. Hailing from rural Northumberland, the childhood friends first began cooking as a team whilst at the University of Leeds. Both currently based in London, Zoe is a freelance food photographer and Catie works as a social media editor and copywriter.

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