This basil and wild garlic pesto is fresh, vibrant, and full of flavour. I love making it in spring here in the UK, when wild garlic carpets the woodlands and fills the air with its gentle, garlicky scent, it’s quick, no-cook, and comes together in under 10 minutes.
It’s perfect for tossing through warm pasta, spreading on focaccia, drizzling over roasted vegetables, or simply making a quick pesto toast for lunch.
I blend fresh wild garlic leaves with a little basil, toasted pine nuts, Parmesan, and olive oil until it’s lightly textured. A squeeze of lemon and plenty of freshly ground salt and pepper from the Matt Black Derwent Mills makes all the difference.
If you want it vegan, just skip the Parmesan. You can also make it nut-free by swapping the nuts for sunflower seeds, it’s just as delicious.
Grind Select Tips – Cole & Mason Derwent Mills
The Derwent Mills have this handy Grind Select feature, so you can easily adjust how fine or coarse you want your salt and pepper. The pepper mill comes with 6 grind settings, and the salt mill has 3, giving you plenty of control. It’s perfect for recipes like this pesto, where seasoning really makes a difference.
Salt: Go for the finest setting so it melts into the pesto and enhances the garlic and Parmesan without any graininess.
Pepper: A medium-fine grind brings out the aroma and gentle warmth while keeping the wild garlic fresh and bright.
To finish: For serving on toast, pasta, or roasted veggies, try a slightly coarser pepper grind- it adds a bit of texture and a nice visual pop.
Having that control makes a real difference, especially in simple recipes where every ingredient counts.
Basil and Wild Garlic Pesto Recipe
Try it for lunch, dinner, or a simple weekend treat.
Ingredients:
- 100 g wild garlic, roughly chopped
- 30 g basil leaves
- 60 g cashew nuts
- 60 g pine nuts
- Juice of ½ lemon
- 100 ml olive oil
- Salt and freshly ground black pepper, to taste
- 50 g Parmesan cheese
For a nut-free version, replace the nuts with sunflower seeds
Method:
- Add the wild garlic, basil, cashew nuts, pine nuts, and lemon juice to a food processor. Pulse gently a few times so the ingredients are combined but still have some texture. (Avoid over-blending into a smooth paste)
- With the processor running, slowly drizzle in the olive oil until the pesto is lightly textured and silky, but not completely smooth.
- Season with salt and freshly ground black pepper to taste.
- Optional: fold in Parmesan cheese, mixing gently so it blends without losing texture.
Tips:
- Store in an airtight jar in the fridge for up to 1 week.
- For longer storage, freeze in ice cube trays for individual portions, then move the frozen cubes to a freezer-safe bag or container for up to 6 months.
