News Article

Wild Garlic Pesto

Created by: Joel Williams

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  • 100g Wild Garlic
  • 80g Cashew Nuts
  • 1 tbsp. Nutritional Yeast
  • 4 tbsp. olive oil
  • 1 tbsp. lemon juice
  • Salt



Place all ingredient in a food processor and process to a paste.

Stir in more oil, lemon juice and/or salt to taste.


Special Diet Information

Vegan Friendly

Wild Garlic is a English native spring green that goes by many names in English, such as ramson (British), buckrams, wild garlic, broad-leaved garlic, wild leeks, wood garlic or bear’s garlic. The name derives from the fact that brown bears like to eat the bulbs of the plant and dig up the ground to get at them, as do wild boar. It is a wild-growing member of the allium family, which includes chives, onion, and garlic.  It has always been popular among people who are not afraid of following their hunter-gatherer instinct when walking through the woods in spring. Both the bulbs and the leaves of ramps are edible and are commonly added to salads, sautéed as a vegetable, or added as a seasoning to meat and fish dishes. Can easily be confused with the similar-looking plant, Lily if the Valley, which is poisonous! So make sure to test it by breaking a leaf, if it smells like garlic, keep on harvesting.

Wild Garlic is known for its antibacterial properties and it is suggested Wild Garlic offers health benefits such as an effectiveness in reducing blood pressure and, hence, heart disease and the risk of stroke.