Wild Garlic Pesto

Wild Garlic Pesto


  • 100 g wild garlic leaves
  • 50 g parmesan cheese or 50g nutritional yeast for a vegan and veggie-friendly version
  • 50 g toasted pine nuts
  • 1-2 tbsp olive oil
  • lemon juice
  • salt & pepper


  • Wash wild garlic leaves thoroughly.
  • Place the leaves, parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional.
  • Add more oil if you want to have a thinner pesto.
  • Add salt, pepper and lemon juice to taste.
Growing Guide

Lettuce – Salad Bowl Mixed

When to Sow: Indoors: year round – Outdoors: April

When to Harvest: Regularly

How to Sow:

  • Early sowings under glass into pots or trays of sowing compost in a frost free location. Lightly cover seeds with a sprinkling of compost.
  • Alternatively sow seeds from April thinly along rows 1.5cm (0.5”) deep and 30 cm (12”) apart directly into the soil.
  • Prick out sowings made under glass into pots or module trays and grow on until ready to harden of.
  • Plant out into the vegetable plot 30cm (12”) apart between the plants and rows.
  • When large enough thin seedlings sown outside to 30cm (12”) apart.
  • Transplant thinnings into other rows. Water well during hot dry spells.
  • Pick outer leaves regularly for continued growth.