Wild Garlic Pesto with Flower Garnish

🧄 Wild Garlic

(Allium ursinum)

A springtime legend with bright green leaves, punchy garlicky flavour, and white starburst flowers that look like fairy fireworks. Every part of Wild Garlic is edible—and every part screams “I foraged this and I’m fabulous.”

👉 Grow your own wild garlic wonderland

🌱 Use the leaves in spring, the flowers in early bloom, and the seed heads later on if you’re feeling bold.

Ingredients:

• 1 large handful Wild Garlic leaves

• 30g parmesan or nutritional yeast

• 30g pine nuts or sunflower seeds

• 100ml olive oil

• 1 garlic clove (optional—for the bold)

• Salt & pepper

• A few Wild Garlic flowers

Method:

1. Blend everything (except the flowers) into a smooth, green paste.

2. Stir in or sprinkle with flowers just before serving.

Serving Tip: Toss through pasta, smear on toast, or eat off the spoon while pretending it’s “just a taste test.”