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Wild Garlic Pesto


  • 100 g wild garlic (available at farmers markets or can be foraged from clean sources)
  • ½ cup walnuts
  • ¼ cup pumpkin seeds
  • ¼ cup cashew nuts
  • ½ cup nutritional yeast
  • Juice from ½ a lemon
  • ½ cup olive oil
  • salt & pepper


  • Add all ingredients to food processor, except the oil, and blitz until roughly combined
  • Pour olive oil through funnel while blitzing until pesto is at desired consistency. Add more olive oil if needed
  • Transfer to jar, cover top in small amount of olive oil to preserve the pesto and then store in fridge