Home Made Wild Garlic & Parsley Pesto – Yum Yum!!

Over the weekend the sun came out  here again, and so I made a dash up to the woods  to gather some Wild Garlic again.  This wonderful spring green is near the end of the Season, so I am looking for ways to preserve it so we have it and all it’s wonderful goodness all year round. 

Wild Garlic & Parsley Pesto


  • 40g wild garlic leaves – nice and fresh and picked straight from the Jervis Lum… the woods in ‘Our back garden’.  I also added the flowers too, gives it a slightly stronger taste
  • large handful parsley leaves – these were straight from the garden so very fresh, and a great idea if your Parsley is starting to bolt as mine is!
  • 30g pine nuts, toasted
  • 10 tbsp Virgin olive oil* – or as much as you feel it needs – I prefer to use a good quality Virgin Olive Oil if I can afford it, as it has such a wonderful taste.
  • 30g parmesan cheese, grated – I added a little more!
  • sea salt – freshly ground to taste
  •  freshly ground black pepper to taste
  • You can also add a couple of closes of  garlic if you feel you want a bigger garlic ‘bang’

Now here comes the very easy bit!


  1. Toast the pine nuts in a dry  frying pan – keep your eye on it – make sure it doesn’t catch
  2. In a food processor or blender, combine all the ingredients except the cheese, until the mixture is a coarse paste.
  3. If you don’t have a food blender you can do all this in a pestle and mortar it takes more time, but is just as good
  4. Add the cheese and blitz for a few more seconds.
  5. At this point you can decide how smooth you want it.  If you want a smoother pesto add a few drops more of Virgin olive oil and blitz again.
  6.  Keep in the fridge in a sealed container or jar for up to a week or so.
  7. If you are going to put it in a jar, as I have above, then you need to make sure you have sterilised the jar, just as you do in jam making.

This pesto is wonderful colour and very pungent, its is really versatile too.

You can use it with pasta or vegetables.  it’s great swirled on top of soups .

You can uses on bruschetta or to stuff chicken or fish.

Pesto can be made from many different herbs and this gives you a great base to play around with. You can vary the  the quantity and the herbs depending on what you have available, for example you can uses rosemary( make sure you pull the ‘leaves’ of the twiggy stick  though!) if you want something to go with lamb.

You can also free it by  just blitzing the herbs  and the olive oil together , then when required just defrost it and add the parmesan cheese  and  the toasted pine nuts, and blitz again.  Add more olive oil if necessary . This is great to use up the last of the wild garlic and so you have some for later in the year.

*You can also experiment with oils as well.. I know that Virgin Rape Seed Oil also works well.. and that is a very British Oil which is just as good for you as Olive Oil.



About Wælcyrie

I'm a 50 plus [ how time flies] multifaceted, oxymoron, who can never really make her mind up. A Follow of the Hekate, a Wælcyrie who walks in the liminal spaces, between and betwix. a Medium, ( I'll talk to anyone dead or alive), a Writer of short stories, a disorganised Blogger, Cake Baker, Jam Maker; Mother Grandmother and Wife.
This entry was posted in Cooking, Food, Life, magic, Seasons and tagged , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

3 Responses to Home Made Wild Garlic & Parsley Pesto – Yum Yum!!

  1. Sarah Howells (GF Blogger) says:

    Oh wow, this looks yummy! I think I have some wild garlic at the bottom of my garden somewhere, I shall have to go foraging! x

    • thanks, it is/was… I need to see if there is any left, as I have used all my pesto, and it was rather wonderful. I do know it can be frozen too – wild garlic that is, so may have to pick and freeze some too …. but today I am making more Rose Petal Jam, this time without the Strawberries… All Gluten Free too!!

  2. Very wonderful, Shullie! Sounds delicious:) thanks for sharing xx

Please feel free to Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s