Here’s my long-adored wild garlic pesto recipe. It’s the perfect way to transform a seasonal forage into a versatile, flavourful preserve you can use all year round.
If you find a healthy patch of ramsons (wild garlic) this spring, gather a sensible amount, take it home and turn it into this simple, delicious pesto. It freezes well and brightens everything from pasta to sandwiches.
Wild Garlic / Ramsons
Here’s a shot from a favourite woodland of mine — one of the best places to be at this time of year.
Everywhere you look there are carpets of ramsons and flashes of bluebells.
Ramsons favour the shade of trees and hedgerows and prefer damp ground. Identification is straightforward: snap a stem — if it smells of garlic, you’ve likely got wild garlic. As with all foraging, harvest thoughtfully and leave plenty for wildlife and regrowth.
For more ideas, browse other wild garlic recipes and foraging notes on my site.
What to Do with Ramsons Pesto
This pesto is wonderful straight from the jar with a spoon, but it also transforms many dishes. Here are a few favourite uses to inspire you:
- Pesto Quesadilla — spread pesto inside a tortilla with cheese, fold and grill until golden.
- Ramsons Pesto Pasta — toss warm pasta with a few spoonfuls of pesto and a splash of pasta water for a quick, bright sauce.
- BLTP — spread a generous layer of wild garlic pesto on a BLT to add depth and freshness.
- Keto Pesto Cheese — top small cheddar slices with a touch of pesto and half a cherry tomato for low-carb canapés.
- Savoury Celery Boats — fill celery sticks with cream cheese and a smear of pesto for a crunchy snack.
- Pesto Cream Cheese — stir pesto into cream cheese for sandwiches, wraps or bagels.
- Pesto Salad Dressing — whisk pesto with extra olive oil and a splash of vinegar for a vibrant dressing.
- Pesto Potatoes — roast or sauté new potatoes until crisp, then serve with a mix of mayo and pesto for dipping.
If you have other favourite ways to use ramsons pesto, please share them — it’s always great to try new combinations.
Can You Freeze Homemade Pesto?
Yes. Homemade pesto freezes beautifully and keeps the bright flavour of spring on hand through the year. A few easy methods:
- Freeze small dollops on a silicone baking sheet. Once frozen solid, transfer the portions to a freezer bag for convenient single servings.
- Freeze in small sterile glass jars, leaving about an inch of headspace for expansion and sealing well. Store jars upright in a safe spot so they don’t topple.
Label jars or bags with the date so you know what’s inside months later.
Taste your pesto as you go and adjust the balance to your preference — a bit more oil for silkiness, extra nuts for texture, or more cheese for a richer finish.
Wild Garlic Pesto Recipe
Here’s the recipe I use. It’s quick, forgiving and easy to adapt to taste or dietary needs.
Author: Jane Sarchet
Ingredients
- 150 g ramsons (leaves, stems & flowers), washed and shaken dry
- 250 ml olive oil or avocado oil
- 60 g pine nuts (or almonds/walnuts)
- 60 g Parmesan cheese, grated (omit for vegan)
- 1/2 tsp salt
Instructions
- Wash the ramsons in cold water to remove any dirt or small insects, then pat dry with a clean towel.
- Place the ramsons, half the nuts and the oil in a food processor and blitz until mostly smooth.
- Add the remaining nuts and the grated cheese, then pulse to combine. Blend further if you prefer a smoother texture.
- Scrape the pesto into a sterilised jar, ice cube tray or small pot. Store in the fridge if using within a few days, or freeze for longer-term storage.
Notes
Ramsons: You can use leaves, stems and flowers. Do not dig up bulbs from public land — picking leaves and flowers is the appropriate approach. This recipe also works well with three-cornered leek.
Cheese: Parmesan is preferred, but any hard aged cheese works. For a dairy-free or vegan version, omit the cheese — the pesto will still be delicious.
Oil: Olive or avocado oil are good choices. Avocado oil has a neutral taste if you prefer less olive flavour.
Nuts: Pine nuts are traditional but can be replaced with almonds, walnuts, hazelnuts or pecans to vary the flavour and cost.
Nutrition (per serving)
Calories: 294 kcal | Fat: 30 g | Protein: 3 g | Carbohydrates: 3 g
I hope you enjoy making and sharing this ramsons pesto — it captures spring in a jar. If you post photos of your foraged creations, tag me as @hedgecomber on social platforms. Happy foraging and happy cooking!
Janie x
If you’re looking for more seasonal projects, try making a simple plantain salve — it’s an easy, useful balm to have through the year.
