Wild Garlic Pesto Recipe

A versatile cupboard addition - for which the main ingredient is free!

Skip to content
James Strawbridge
Cornish Chef, Author and Photographer
20 April 2022

Earlier in the month we shared our April foraging Journal which centred on the abundant edible wild garlic, showing you where to find it at this time of year, how to identify it safely and what you may use this tasty ingredient for in the kitchen. As promised, today we bring you a recipe for utterly the delicious and versatile, wild garlic pesto. We're quite sure that you will reach for your little pot of green gold regularly, adding generous spoonfuls to many of the meals you prepare throughout spring, from pasta salads to marinades. Thank you to local chef James Strawbridge for sharing your expertise with us once more, and we hope that our readers give this simple, five ingredient only recipe a try this month.


A large bunch of wild garlic leaves, washed under cold running water

2 tbsp of pine nuts

1 preserved lemon, roughly chopped

2 tbsp rapeseed oil

1 tbsp lemon juice

Pinch of sea salt

(This will make you one jar)


1. Using a pestle and mortar grind up your pine nuts and lemon with a pinch of salt.

2. Then transfer to a blender and blitz with the wild garlic leaves. Pulse for a couple of minutes with oil until you have a coarse pesto.

3. Finish with a drop of fresh lemon juice and store in a sealed container in the fridge for 1-2 weeks.