Wild Garlic Pesto

  • Prep Time: 3 minutes
  • Complexity: easy
  • Credit: Anna-Jane: Thyme to Eat: https://www.facebook.com/THYME-to-EAT-743960995664926/?fref=ts


• 50g of wild garlic
• 6 tablespoons of Donegal Rapeseed Oil
• 70g of pine nuts
• 70g of parmesan cheese
• ½ a teaspoon of sea salt
• ½ teaspoon crushed black pepper


  1. Blitz everything together in a food processor or bullet.
  2. Taste – add extra salt/pepper/Parmesan depending on your flavour preference.

Top Tip

*If there’s any pesto left after serving, top the pesto with a layer of rapeseed oil (a tablespoon or so), this helps retain it’s garlicky glory for about three weeks.

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Rhonda Laird

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