Wild Garlic & Hazelnut Pesto

Wild Garlic & Hazelnut Pesto

Prep Time: 10 minutes

Total Time: 10 minutes

2 x 250ml tubs

Wild Garlic & Hazelnut Pesto

This fresh and fiery pesto can be made with any of the wild garlic family. This commonly includes wild garlic or ransoms (Allium ursinum), few flowered garlic/leek (Allium paradoxum), three cornered leek (Allium triquetrum), and crow garlic (Allium vineale).


  • 150 g hazelnuts, lightly toasted
  • 150 g (very large handful) wild garlic
  • 150 ml good quality olive oil


  1. Pick your wild greens in the spring and lightly rinse them to remove any soil or leaf mould.
  2. If picked including bulbs (on private land with permission only), trim off the roots.
  3. In a mill blender, first grind your hazelnuts until very finely chopped.
  4. Then, with the blender blade, add the wild garlic and olive oil and blend for about 2 minutes until smooth.
  5. Add salt and pepper to taste, or a sprinkle of pepper dulse (Osmundea pinnatifida) if you have it.
  6. Scoop into a tub with a lid.
  7. Chill and refrigerate when not in use.


Serve with crackers as a spread or dip. Use a spoonful to spice up a soup or a stir fry.

I used hazel nuts as they are indigenous to Scotland and can be foraged in great quantity in the autumn as they were 5000 years ago and more. For a less nutty flavour you can use unsalted cashew nuts. If you are very patient, leached acorns or pignuts make a nice base!

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