Foraged food: Wild Garlic Pesto

May has been a joy here at Denmark Farm with warmth, rain showers and green abundance exploding from the earth and hedgerows.

The spring bulbs have been stunning throughout the month, particularly the bluebells and wild garlic.


The oval shaped and strongly flavoured leaves of wild garlic (Alium ursinum) are one of the first wild foods of the year we can get out there to harvest.

Usually found in moist, wooded shaded areas the leaves are easily identified by their typical and overpowering aroma (smells of garlic) and are sometimes referred to as Ramsons. 

In praise of  ramsons we have whipped up a delicious zingy green pesto with this much under-rated wild food.

Wild Garlic Pesto:

50g of fresh ramsons leaves (washed)

30g of nuts or seeds (walnuts, hazelnuts, pinenuts or sunflower seeds).

100ml good olive oil

30g mature cheddar cheese (we used tangy Hafod which is made just up the road)

half a teaspoon of sugar

pinch of salt

Whiz all ingredients up in a food processor until it becomes a bright green thick paste. Add salt to taste.

This spring pesto is full of gutsy flavour and can be served with fresh pasta, pitta bread, warm new potatoes, spread on crostini, served with crudités, used in omelettes, swirled into soups and stews.

Keep it in the fridge for up to 3 weeks, in a sealed jar topped with a layer of oil. Any extra can easily be frozen in small containers so you can go wild with garlic throughout the year.




In October 2014 we will be running a series of sustainable and natural food workshops including ‘Raw chocolate making’ and ‘Lacto-fermentation’ please keep an eye on our events pages as more courses will be added over the months.


8 thoughts on “Foraged food: Wild Garlic Pesto”

    1. Mara Post Author

      Hi Lizzie, there are a few food courses already listed for October (see the events page of our website) and if you like I can add you to our mailing list so you get monthly updates with course details and other news and opportunities. Thanks for your interest. Mara

      1. lizzie Cclugston

        Mara thank you for your swift reply yes please add me to your mailing list for the courses in October 2014. Many thanks

        Lizzie Clugston

  1. Pete and Barb Elliott

    Hi Mara, Wild Garlic recipes look absolutely delicious. Wild garlic here at Wyndarra has been amazing this year and we will be making pesto asap! Diolch yn fawr i chi.

    1. Mara Post Author

      Hi Pete and Barb, glad you like this recipe – it is particularly good with fresh homemade ravioli! Mara x

  2. Deborah Angel

    Hi Mara
    I got some leaves yesterday and made the pesto with no sugar and with a mild light miso instead of cheese. It tasted pretty good, so if you can’t eat cheese or are vegan this variant is fine. Deborah

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