Recipes for Nourishment - Dips & Spreads

Classic Wild Garlic Pesto

Prep Time: 15 minutes

Yields about 400g (400 ml) or 1-3/4 Cups

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Description:

There is nothing quite like wild garlic (Allium ursinum), also known as ramps. It has that pungent, spicy kick of garlic, but with a touch of sweetness that helps this pesto not become too overwhelming. Wild garlic starts to show up in the woods anywhere from the beginning of April and will usually be available for about 4 weeks into the beginning of May. As with any wild herb or plant, please make sure you are only picking what you 100% recognize! Wild garlic can also be confused with lilies of the valley or even the autumn crocus. Follow your nose and make sure your Ramps distinctly smell like garlic. 

Wild Garlic carries many health benefits, being a member of the garlic (Allium) family. The leaves contain essential oils that help to hinder the growth of harmful bacteria in the gut, while improving digestion. Including wild garlic in your diet also helps to regulate blood pressure and protect the blood vessel walls from unhealthy buildup. Wild garlic is also a powerful antioxidant and can be used to help the body detox and repair, especially during an intestinal therapy or simply a spring cleansing. Really, I can write a whole article on the health benefits of wild garlic, and now I’m thinking one shall follow, but today we are dreaming about this delicious pesto!

While this pesto primarily uses wild garlic leaves, buds, and flowers, every part of the plant is edible, including the bulb. After harvesting or buying your bunch of wild garlic, pop them into your food processor, mortar, or blender fairly quickly to keep those active components intact. Enjoy this lovely pesto simply spread on a piece of sourdough bread with butter, mixed into potato salad, or as a dressing for pasta, gnocchi, or salads. This pesto is hands down my favorite and for me an ode to spring as the first green shoots start to show themselves after a long winter. 

various ingredients for wild garlic pesto recipe

Ingredients:

  • 150 g wild garlic leaves, washed and dried

  • 50 g (1/2 Cup) walnuts, toasted

  • 60 g Parmesan or Pecorino Romano cheese, grated

  • juice from 1/2 lemon

  • Sea salt to taste (ca. 1/2 tsp.)

  • 150 ml (2/3 Cup) extra virgin olive oil 3 Tablespoons whole flaxseed

Directions:

  1. Wash the wild garlic leaves in cold water and pat dry with a kitchen towel. 

  2. Combine the wild garlic, toasted walnuts, grated parmesan, and lemon juice in a food processor and process until mostly smooth, pushing down with a spatula as needed until the mixture comes to a thick or to desired consistency.

  3. Add the olive oil and salt and pulse until just mixed.

  4. Scrape the pesto into a glass jar or multiple glass containers and top off with a layer of olive oil, so the pesto is completely submerged. Make sure to close the containers well and label. 

  5. Store in the fridge for up to 1 week or place in the freezer for up to 6 months*

wild garlic pesto with wild garlic leaves and wooden spoon

Notes:

  • *We’ve kept pesto in the freezer for up to a year, and it still tasted just fine - make sure to always to use your senses and check to see if something is still edible

  • If the pesto seems a little too dry, just add more extra virgin olive oil.

  • If you are not a fan of walnuts, no worries, just switch out with your nuts of choice: pine nuts, almonds, cashews, etc.