Wild garlic is in season for around 4 minutes. It’s a great 4 minutes and pesto is a great way to make the most of it. Also; this is pesto is vegan and therefore also saves the planet. As a carnivore, you don’t miss the pamesan.

If you’re making a pesto for fish, go wild with the lemon. It packs a punch, so I would tame the flavour with a base sauce. I want to suggest chicken and mozzerella as an amazing pairing for this recipe.


  • 100g Pumpkin seeds
  • 200g wild garlic (or two handfulls from a full sized man)
  • All of the olive oil
  • Sea Salt & pepper
  • Fresh lemon juice to taste


  1. In a dry heavy bottom frying pan, toast the pumpkin seeds. The seeds will brown and start to pop.
  2. Place the seeds in a food processor and add the wild garlic leaves. Blitz until mulched.
  3. With the food processor on, slowly stream in your olive oil. There is no measurement for olive oil because it’s an unknowable science it’s the chef’s choice. I keep a thick sauce in the fridge to add a garlic punch to sauces. For a traditional drizzing pesto, keep that olive oil pouring.
  4. Taste it, try it, season it, add that lemon juice, a splash more olive oil? Why not. #chefschoice

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