Serves 12

100g wild garlic leaves, responsibly foraged

60g cashew nuts or pinenuts

60g Vintage Stithians or Cornish Kern

½ a small lemon

100ml rapeseed oil

Total time: 10 minutes


 Ensure your leaves are well-cleaned and dried before blitzing in a food processor. Add the nuts and grate in the gouda and continue to blend whilst adding in the lemon juice. Slowly pour in the oil until a pesto-like consistency is achieved and season to taste.

Use as you would a basil-based green pesto. Store in an airtight container in the refrigerator for up to 1 week. Pesto also freezes well and can then keep for up to six months.

Sources: Cornish Grown Wild Garlic : In season between March – June


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