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Wild Garlic Pesto

Spring is the perfect time to forage for this highly nutritious plant native to Britain. With its fresh, garlicky smell wild garlic is likely found growing in abundance in shady woodland environments near you. With blood-purifying properties, it is also thought to lower cholesterol and blood pressure. Enjoy whipping up this simple yet delicious recipe shared by our fabulous retreat chef Catherine from Wildings Vegan Kitchen. We refer to The Woodland Trust for information on how to identify & sustainable source this edible plant.


  • 200g wild garlic leaves
  • 50g parmesan (vegan option – add 4 tbsp nutritional yeast instead of parmesan)
  • 1 clove garlic
  • 50g cashews, walnuts or pine nuts
  • 100ml olive oil
  • Salt & pepper (or you can spice it up with a few chilli flakes)



Using a food processor, blend all the above ingredients together and add more oil to taste.

This pesto will keep in the fridge for a few days but it’s great frozen into ice cube trays so you can just grab a portion any time to add a gorgeous Spring flavour to your soups, salads and pasta dishes.

You may be able to find this item at farmers’ markets in the spring and summer or at some well-stocked wholefood supermarkets.

If you would like to see more Wildings Vegan Kitchen content, visit her Facebook Page. If you love this recipe, drop her a like, comment or message!


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