Wild Garlic




Wild Garlic or Ramsons grows wild in woodland. Subtle garlic taste when cooked in a little olive oil or blanched but eaten raw the leaves are at their most pungent and fiery.

Weight  50 grams

Allergens: None

Freeze:  Not suitable to freeze.

Origin: Girvan, Ayrshire

vegan-icon  vegetarian  gluenfree



  • 100g wild garlic leaves
  • 50g parmesan cheese
  • 50g toasted pine nuts
  • 1-2 tablespoons of olive oil
  • lemon juice
  • salt and Pepper
  1. Wash wild garlic leaves thoroughly.
  2. Place the leaves, parmesan, olive oil and nuts into a food processor and blitz. You could also do this with a pestle and mortar if you want to be more traditional.
  3. Add further oil if you wish to have a thinner texture and mix.
  4. Add in your salt, pepper, and lemon juice to taste.

Wild garlic pesto is fantastic mixed with fresh pasta for a simple dish but its great on its own for dipping your favourite nibbles into.