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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.



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Eversfield Organic

Bratton Clovelly
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01837 871400

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Food & Drink Devon - Gold 2012Good Chicken Award 2012Great Taste Award - Gold 2012Food & Drink Devon - Gold 2015Taste of the West - Gold 2011Food & Drink Devon - Silver 2015BOOM WinnersTaste of the West - Gold 2015Taste of the West - Gold 2016Taste of the West - Silver 2016