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Easy wild garlic pesto

This seasonal recipe comes from Currarevagh House, Connemara.

Serving: Makes one jar
Time: Less than 30 mins
Difficulty: Easy


  • Handful wild garlic leaves
  • Handful flat parsley
  • Handful roasted cashew nuts 
  • 100g grated Parmesan
  • Olive oil
  • 1-2 teaspoons lemon juice or sherry vinegar
  • Salt and pepper


  1. Using a blender or hand blender, blend the herbs, nuts and Parmesan together.
  2. Drizzle oil into the mix until desired consistency is reached. Season according to your taste buds and add a splash of sherry vinegar or lemon juice.

Recipe courtesy of Currarevagh House, Co. Galway.

Click here more pesto recipes.


  • If not using the pesto immediately, you can store it in sterilised jars in the fridge or a cool, dark pantry. Top the pesto with a centimetre of oil and it should keep for about two weeks. The pesto can react with metal lids so try to use Kilner jars if possible.
  • Make sure to wash your wild garlic thoroughly before making pesto.