Wild garlic pesto recipe

Now my beloved wild garlic season is in full swing and I present you my pesto recipe.
Goes well with pasta and actually with everything that is spicy.


  • 100 g wild garlic
  • 75 g sunflower or cashew seeds
  • 250 ml macadamia nut or olive oil
  • 1 clove garlic
  • optional peccorino or parmesan


Wash the wild garlic, pat dry well and chop coarsely.
Puree together with the seeds and the oil using a “magic wand”.

Then mix in the cheese according to taste and fill into screw jars.
I left it out (had forgotten to buy some *laughs*).

Photo spread:

Fresh wild garlic

Fresh, washed wild garlic

Sunflower seeds

Sunflower seeds


Finely chopped

Pesto, finally mixed

Pesto, finally mixed

Without the cheese, the pesto will keep, in the fridge, for almost a year – as long as it is well covered with oil. I can’t confirm this, however, because I usually eat it immediately or very quickly.

Today I had the pesto with gnocci. I simply fried them lightly in the pan with half an onion and mixed in the “green gold”.

Enjoy your meal and have fun making it.

Eingekochtes Pesto

Eingekochtes Pesto


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