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Ingredients – makes 1 jar

40g hazelnuts/walnuts/sunflower seeds

35g local mature hard cheese (I use Lyburn Old Winchester)/pecorino/parmesan

75g young wild garlic leaves

100g extra virgin olive or rapeseed oil, plus a little extra for sealing

½ lemon, zest & juice

Pinch salt


  • Begin by toasting your nuts or seeds in a pan on a medium heat. Keep moving them around as they can burn easily. Remove from heat and let them cool.

  •  Grate your cheese finely, on a microplane if you have one. You can just process it but I find grating results in a better texture.

  • In a food processor, or using a hand blender, blitz the wild garlic leaves, oil, lemon juice & zest, salt. Then add the nuts/seeds and pulse so they retain some bite.

  • Transfer the pesto mixture to a bowl, stir through the cheese and taste. Adjust the lemon/salt etc to your liking.

  • Store in a jar in the fridge, covered with a thin layer of oil, which will help it stay fresh for longer

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