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Wild Garlic Pesto

Wild Garlic Pesto

With its fresh garlicky smell wild garlic (also called ramps or ramsons) has an unmistakable scent in woodlands and forests in the spring months.  Preferring to grow in shady and damp conditions, the wild garlic season begins in late winter and lasts until the end of spring.  You might consider foraging for them or seek out a farmers’ market that may sell them.  Ramps are definitely a seasonal delight. 


1 Large Bunch Wild Garlic (Chopped)

3/4 Cups Fresh Basil Leaves

1/2 Cup Fresh Flat Leaf Parsley Leaves

1/2 Cup Pine Nuts Or Walnuts (Toasted)

1/2 Cup Grated Parmesan Cheese

Juice Of 1/2 Lemon

1/2 Cup Olive Oil

1 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

In food processor combine wild garlic, basil, parsley, pine nuts, Parmesan, and lemon juice.  Pulse until coarsely chopped.  With processor running, slowly drizzle in olive oil and process until smooth.  Season with kosher salt and pepper. 

Transfer to bowl or jar and use with pasta or with meats. 

Will keep in the refrigerator for up to 2 weeks. 

Makes about 2 cups

Prep Time:    20 Minutes

Cook Time:    0 Minutes

Total Time:   20 Minutes

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Victoria Glavin Hart