Wild garlic pesto


    75g wild garlic (ramsons)

    50g sunflower seeds

    50g parmesan

    50ml rapeseed oil

    splash white wine vinegar

Rate this recipe:

1 user rated this recipe 5.0 on average.

Other serves 8

“There’s nothing better than returning from a foraging stroll with fresh wild garlic, whizzing up a batch of pesto and having it on some freshly cooked pasta. Simply delicious!”

Get delicious recipes delivered to your inbox each week


Wash the wild garlic carefully, ensuring there are no other leaves in the mix.


Finely chop them and add to a blender with the sunflower seeds, parmesan and half the oil. Blend until smoothish. Add the rest of the oil, the vinegar and a pinch of sea salt and blend again. Feel free to add some more oil if you like a runnier consistency.


Pour into small jars and store in the fridge. Use within 2 weeks.

Share this recipe:

Our latest and tastiest recipes

Recipe Finder

Crumbs Partnerships