Wild garlic pesto with Parmesan and sunflower seeds. A simple way to preserve wild garlic and use it in pasta, potatoes, spreads, and more.
Wild garlic pesto is the best way I preserve wild garlic every spring. As soon as the season starts here in Germany, I pick as much as I can and make several small jars to freeze for later.
If you want more ideas on how to use it, have a look at my guide on What to Do with Wild Garlic. You can also try this Wild Garlic Butter or make a batch of Wild Garlic Paste.
A friend first showed me where to find wild garlic, and since then I've been picking it every spring. Wild garlic has a short season, usually from April to June, so I try to make the most of it while it lasts.
Ingredients: 5 | Prep Time: 30 minutes | Cook Time: 30 minutes | Servings: 4 small jars | Difficulty: Easy
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Recipe ingredients
The quantities below make a small batch, about 4 small jars. You can easily adjust the amounts depending on how much wild garlic you have.
Wild garlic: Fresh, very well-cleaned leaves.
Parmesan: Always from a wedge, not pre-grated.
Sunflower seeds: They give a mild, slightly nutty taste.
Oil: I use sunflower oil, but a mild olive oil works as well.
Salt: Adjust to taste.
Alternatives
You can replace the sunflower seeds with almonds or the Parmesan with Pecorino. The pesto will taste slightly different but still very good.
See the recipe card for full information on ingredients and quantities.
How to clean wild garlic?
Cleaning the leaves thoroughly is the most time-consuming part. The actual recipe takes only a few minutes once the leaves are ready.
Wash each leaf well under running water and rub it gently with your fingers. After washing, lay the leaves on clean kitchen towels and pat them dry.
How to make wild garlic pesto?
Step #1: Roughly chop the leaves. Process in the food processor shortly.
Step #2: Add cubed Parmesan, sunflower seeds, and salt.
Step #3: Process until smooth, scraping the walls of the food processor a few times in between.
Step #4: Transfer to small jars.
How to use up a jar of pesto?
Use the pesto in simple dishes; a little goes a long way.
- Mix it with pasta and a bit of cooking water to make a quick sauce. Check out the Wild Garlic Pasta and Vegetable Pesto Pasta.
- Stir it into potatoes or rice.
- Spread it on bread and top with cheese and tomatoes.
- Mix it with cream cheese for a quick spread.
- Add it to eggs for omelets or scrambled eggs.
- Use it in wraps, salads, or as a base for other sauces.
- Make Zucchini Feta Pancakes or Zucchini with Pesto.
You can also make a similar Parsley Paste or try another herb pesto like this Lemon Balm Pesto.
How to store pesto?
Refrigerate: Store the pesto in jars in the refrigerator. It is best to cover it with a thin layer of oil, but this is not mandatory. It will keep in the fridge for at least 2 weeks.
Freeze: For longer storage, freeze the pesto. It will keep for at least 1 year. Defrost in the refrigerator or at room temperature.
Wild Garlic Pesto
Ingredients
- 10.5 oz wild garlic stalks removed
- ¾ cup sunflower seeds
- 3.5 oz Parmesan
- 1 cup scant sunflower oil + more for pouring into the filled glasses
- 1 teaspoon fine sea salt add more if necessary
Instructions
- Wash and dry the wild garlic very thoroughly. Chop the leaves and place them in the food processor (Note 1).10.5 oz wild garlic
- Blend pesto: Process to a rough paste, add the rest of the ingredients, and process everything to obtain a smooth paste. You will need to scrape the walls of the food processor a few times in between.¾ cup sunflower seeds + 3.5 oz Parmesan + 1 cup scant sunflower oil + 1 teaspoon fine sea salt
- Transfer to jars: Place the wild garlic pesto into small jars, pressing well with a teaspoon to avoid air holes. Pour some extra sunflower oil on top to cover the pesto with a thin layer.Place the lids on the jars, but don't screw them tightly if you intend to freeze the pesto.
Notes
- Cleaning the leaves thoroughly is important in order to avoid tapeworm infection, which under circumstances, can be very dangerous. Wash the leaves with hot water, rubbing them gently with my fingers on both sides. Dry them well with kitchen towels.
- Store: You can keep the pesto in the fridge, covered with the thin layer of oil, for at least 2 weeks. To keep it longer, place it in the freezer.
Karen (Back Road Journal) says
I'm very envious of your wild garlic covered woods. I've had it when we've visited Germany and can imagine how good your pesto is.
Haley says
I love pesto!
Adina says
We love it too. This one is our absolute favorite.
Alice says
A wonderful recipe! I did not think that you can cook from wild garlic pesto. Usually I use it only in salads.
Adina says
Hi Alice, wild garlic pesto is my favorite kind of pesto. And although I love wild garlic in different kind of dishes, pesto is my no 1. You should definitely try it if you have access to lots of wild garlic.
Sissi says
Lovely spring-coloured pesto! I've never tried freezing anything with wild garlic.... and it's a pity because it's available fresh for such a short time!
Adina says
You should do it, Sissi. The pesto tastes amazing even after spending one year in the freezer. I've frozen some whole leaves this spring, but I haven't tried to do anything with them yet, but it should work as well, many people around here do that.