Debbie Jenner Pilates Company

Refresh: Homemade wild garlic pesto (again)

So its that time of year again; wild garlic time and here is my recipe for fresh, homemade wild garlic pesto. This is what got me interested in foraging. It is so easy and quick to make, and absolutely delicious! I pick the garlic nearby where I live and exist on it during the month of April when the garlic plant is flowering. You can of course eat the pesto with your favourite pasta, but otherwise you can roast various vegetables in the oven and then pour the pesto over before devouring it all! Courgettes are my particular favourites to be doused in the green stuff but any mediterranean food lends itself well. You can make the pesto as thick or thin as you like by either adding more dry ingredients, or more olive oil.

Debbie Jenner Pilates Company


  • 5/6 fresh garlic leaves
  • a selection of dried and fresh herbs – for instance basil, oregano, thyme
  • grated italian cheese
  • unsalted nuts; I use cashew and pine nuts
  • good quality olive oil
  • and you will need a blender or a pestle and mortar

How to:

Well its basically just bung it all together in the blender and blitz!

I never measure anything out. If I want a thick pesto I use more cheese and nuts, and blitz it for a very short spurt. If I want a runny one I add more olive oil and run the blender for longer. You can’t really go wrong with it, thick or thin – the taste of the fresh garlic always shines through!

Of course if you have nut or cheese allergies you omit the necessary. If you’re allergic to both well hard luck!

Look around for fresh garlic. It often grows in woods, or along the roadside. I’ve even found some along the side of a path in the east of Amsterdam, so even if you live in a city, you might find some. Pick the leaves when the plant is flowering and obviously wash well before use!

Bon appetit! I know what I’m having for tea… (again)!

Debbie Jenner