Wild Garlic, Bittercress and Nettle Pesto


  • 50g wild garlic leaves (shredded)
  • 30g hairy bittercress rosettes
  • 20g fresh young nettle tips
  • 10g walnuts
  • lemon juice (add to taste)
  • organic rapeseed oil (add to taste)
  • parmesan or a hard goats cheese (add to taste)


  1. Put the wild garlic, nettles and hairy bittercress into a food processor and ‘blitz’ until roughly chopped.
  2. Next drizzle in the oil add the grated cheese and lemon juice, Use your senses to find out which amounts suit your palette.
  3. Serve with oat cakes or crudités, however I just spoon it into my mouth. Something about it  is highly addictive!

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