Wild Garlic Pesto

Wild Garlic Pesto copy


Prep Time:  20 minutes
Cook Time:  0 minutes
Ready In:  minutes

Categories:  ,

Yields or Serves:   Makes about 2 cups

[Total: 1   Average: 5/5]

With its fresh garlicky smell wild garlic (also called ramps or ramsons) has an unmistakable scent in woodlands and forests in the spring months. Preferring to grow in shady and damp conditions, the wild garlic season begins in late winter and lasts until the end of spring. You might consider foraging for them or seek out a farmers’ market that may sell them. Ramps are definitely a seasonal delight.

  • 1 Large Bunch Wild Garlic (Chopped)
  • 3/4 Cups Fresh Basil Leaves
  • 1/2 Cup Fresh Flat Leaf Parsley Leaves
  • 1/2 Cup Pine Nuts Or Walnuts (Toasted)
  • 1/2 Cup Grated Parmesan Cheese
  • Juice Of 1/2 Lemon
  • 1/2 Cup Olive Oil
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  1. In food processor combine wild garlic, basil, parsley, pine nuts, Parmesan, and lemon juice. Pulse until coarsely chopped. With processor running, slowly drizzle in olive oil and process until smooth. Season with kosher salt and pepper.
  2. Transfer to bowl or jar and use with pasta or with meats.
  3. Will keep in the refrigerator for up to 2 weeks.
  4. Makes about 2 cups
  5. Prep Time: 20 Minutes Cook Time: 0 Minutes Total Time: 20 Minutes
  6. ©Tiny New York Kitchen © 2021 All Rights Reserved


Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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