Wild Garlic, Nettle & Bittercress Pesto

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Something to the quality of Land changes when the first shoots of Wild Garlic start sprouting forth. To the novice in the very early stages they can appear indistinguishable from the poisonous Lords and Ladies, also known as Cuckoo-pint….

So gather tenderly, as you would stroke a lover. Stand back, start slowly, do not rush in grabbing as much as you can in your fear of scarcity.

Don’t you know Mama Gaia always gives, again and again. Quit the hoarding, start living… This wild garlic pesto recipe will have you humming… literally, so always share some with friends, or friends thou might not have for much longer 🙂


  • 50g wild garlic leaves (shredded)
  • 30g hairy bittercress rosettes
  • 20g fresh young nettle tips
  • 10g walnuts
  • lemon juice (add to taste)
  • organic rapeseed oil (add to taste)
  • parmesan or a hard goats cheese (add to taste)

Suggested Instructions

  1. Put the wild garlic, nettles and hairy bittercress into a food processor and ‘blitz’ until roughly chopped.
  2. Next drizzle in the oil add the grated cheese and lemon juice, Use your senses to find out which amounts suit your palette.
  3. Serve with oat cakes or crudités, however I just spoon it into my mouth. Something about it  is highly addictive!

This Wild Garlic Pesto Recipe Serves: 4

Further reading: Traditional and Modern Use of Stinging Nettle


My Latest Book is Now Available on Amazon as a Paperback or Kindle

For over fifteen years I have experimented and explored the world of wild plants. Uncovering how our ancestors used plants to nourish and heal themselves.

I’ve spent thousands of hours digging through scientific papers, read hundreds of books. Even gone so far as to be nomadic for over a year. During this time I followed the seasons and plants around the highways and byways of these isles.

I have written this book to help you rediscover our forgotten plant heritage. To learn how to use wild plants as food and medicine. Knowledge that was once common to everyone. Click here to learn more.

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  1. Hi Robin,

    Thanks for sharing this recipe, sounds amazing!

    Quick question, isn’t the nettles still going to sting if they’re only roughly chopped?



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