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Wild Garlic Pesto


Milder than garlic bulbs as we know them and with a tangy, chive-like flavour. They make a tasty alternative to basil pesto; perfect for stirring into fresh pasta, risotto and soup, or drizzled over salads or dips like hummus.


Serves 4-6

Cooking time: 5 minutes plus 5 minutes prep



100g wild garlic

70g pine nuts, toasted

50g parmesan, grated

1 lemon, zest and juice

Olive oil

Salt & pepper



  1. Rinse the wild garlic thoroughly under cold water.
  2. Add the wild garlic to the food processor and blitz to break down before adding the pine nuts, parmesan, a small squeeze of lemon juice and lemon zest. Blitz again, gradually adding olive oil until you have a consistency you like.
  3. Season with salt and pepper. You can then transfer into a jar to keep in the fridge until you need it, or serve right away.



Our awards

Eversfield Organic Good Chicken Award Compassion in World Farming
Eversfield Organic, Meat Boxes, Monthly Delivery, Home Delivery, Lamb, Steak
Eversfield Organic, meat box delivery, monthly meat box, quality meat, wild game
Eversfield Organic Food and Drink Devon Gold Award 2012- Meat delivered to your
Great Taste Awards Gold
Eversfield Organic Taste of the West Gold Award 2015
2015 Food and Drink Devon - Silver Award - Beef Steak Mince and Lamb Loin Chops
2015 Food and Drink Devon - Gold Award - Rib Eye Steak
2016 TOTW Highly Commended - Organic Unsmoked Back Bacon
2016 TOTW Silver - Organic Chicken Breast Boneless and Skinless
Taste of The West 2016 - Gold Award - Lamb Loin Chops and Beef Sirloin Steaks
BOOM Awards 2016 Winner - Rib Eye Steak

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