Wild Garlic Pesto

Wild garlic leaves are a really special treat only available in early spring and we are lucky to have some in our herb garden. They have a lovely delicate garlic flavor and are useful in many recipes.

Gardener harvesting wild garlic

Yield: 1 cup


  • 3 cups wild garlic leaves
  • ⅓ – ½ cup ground almonds
  • ¼ cup olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon dry mustard powder
  • ¼ teaspoon salt
  • ⅓ cup nutritional yeast
  • black pepper – dash to taste

Wild garlic pesto


  1. Wash the wild garlic leaves well and spin dry.
  2. Place in a food processor.
  3. Add the lemon juice and olive oil.
  4. Process to a fine paste.
  5. Add the salt, dry mustard and nutritional yeast and process again.
  6. Season to taste with a dash of black pepper.