Wild Garlic Pesto

Recipe by Artandkitchen
READY IN: 15mins
YIELD: 1 jar




  • In a small pan, gently roast the sliced almonds. Don’t use any cooking oil.
  • Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
  • Slowly add oil through feed tube to make a nice paste.
  • Taste and add more salt and pepper if you like…or add it later when you add the pesto to a meal.
  • Add more oil if you prefer it creamy.
  • Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
  • Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months…if you don’t eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
  • Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.