Wild garlic pesto with pine nuts

Wild garlic pesto with pine nuts


I’m going to show you a pretty amazing wild garlic pesto recipe now. Very simple, variable and incredibly delicious!
It has a very intense garlic flavor, perfectly complemented by the unique taste of roasted pine nuts. Divine.

roasted pine nuts
Roasted pine nuts have really unique taste

Unfortunately, the wild garlic season is only about a maximum of 2.5 months. So you need to make the most of this time! With this wild garlic pesto, you can enjoy its wonderful taste even months after the end of its season.
What is exactly wild garlic and why it’s worth consuming (in addition to being incredibly delicious)? I’ll tell you briefly.

What is wild garlic?

Wild garlic has enjoyed great popularity in recent years. It has become fashionable to eat wild garlic! It is the first herald of spring, a truly fantastic plant. In the first half of March, wild garlic leaves begin to sprout from the ground. Its season usually lasts until the end of May.

wild garlic pesto with pine nuts
Wild garlic pesto with pine nuts

You can collect wild garlic in many places, but if you do, be very careful! It is very easy to confuse it with lily of the valley, which is not suitable for human consumption and is even toxic! Wild garlic is best recognized by the fact that its leaves and flowers also have a strong garlic scent. If you’re not sure if you’ve found wild garlic, you’d better buy it from a reputable place.

Interesting fact: in Hungary, its name can be translated as bear’s garlic, because waking up from their winter sleep, bears are also happy to consume this delicacy. 🙂

wild garlic pesto
Wild garlic pesto can be stored for a long time in mason jars

Why and how to eat wild garlic?

This wonderful plant has many beneficial effects: it lowers high blood pressure, cleanses the kidneys and blood, and calms the nerves. In addition, even the content of vitamin C is high in wild garlic.

You can eat it raw, mix with salads, sprinkle on a sandwich. But you can use wild garlic in the same way as spinach, for example: put it in salty snacks or meat stuffings or use as a seasoning in meatballs! You can easily make wild garlic cream soup or wild garlic pesto. I will now show you the preparation of the latter.

What is pesto?

Pesto making comes from Italy, there are many varieties. If you would like to read about the different versions, you can do so by clicking here. I will now rather describe generalities.

Pesto is traditionally made by crushing ingredients in a marble or granite mortar. Nowadays, blenders are available in which you can make pesto quickly and very easily. Although smashing with a mortar has its own charm! (get your granite mortar here!)

wild garlic pesto ingredients pine nuts parmesan olive oil
All that you need for making wild garlic pesto

Whichever you choose, you’ll need for the pesto: oily seeds, hard cheese, olive oil, fresh greens you crush, and a little spice. That’s it, nothing more! And wild garlic is perfect for pesto making. It tastes very intense, so you hardly have to add spice to it. It can be stored for a long time, I will write a few lines about this after the recipe.
If you mix wild garlic pesto with freshly cooked pasta, you only need a pinch of grated cheese on top and you’re ready for a heavenly lunch.

Wild garlic pesto with pine nuts

This wild garlic pesto has a very intense garlic flavor, perfectly complemented by the unique taste of roasted pine nuts.
Total Time 15 mins
Course Pesto, Spread
Cuisine Mediterranean
Servings 20 tablespoons
Calories 124 kcal


  • Bender or mortar


  • 60 g pine nuts
  • 185 g wild garlic
  • 120 g parmesan cheese (grated)
  • 180 ml olive oil
  • salt and pepper to taste (I used half teaspoon of each)


  • Put the pine nuts in a non-stick pan, and roast on high heat for 2-3 minutes until they start to brown. Let the pine nuts cool completely.
  • Put all the ingredients into your mortar/blender and start crushing/blending. Do this until your pesto is done. It should not be totally smooth, blend/crush for as long as desired.
  • Store the wild garlic pesto in mason jars (instructions below the recipe) or in airtight container in the fridge for a few weeks.
Keyword peanut spread, pesto, pine nuts, vegetarian, wild garlic


Bonus tips

You can, of course, replace the pine nuts with other oily seeds. It is definitely worth choosing some stronger flavored seed so that the taste can prevail in the company of intense wild onions. Try it with walnuts or pecans!

Pour the wild garlic pesto into clean jars, leaving about a finger distance between the lid and the pesto. Pour olive oil on top of the pesto so that it completely covers it, about 2-3 mm thick. Screw the lid on and put the jars into the fridge. Olive oil seals the pesto from the air so you can store it for longer.

wild garlic pesto in mason jars
You can store it for a long time in the fridge

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