Pasta with Wild Garlic Pesto



  • 300g spaghetti or Tagliatelle pasta
  • 150g wild garlic leaves or a good handful – in this simple recipe you can add more to achieve the flavour you want
  • 50g hard local made cheese, finely grated
  • 1 garlic clove, finely chopped
  • Zest and juice of ½ a lemon
  • 50g toasted nuts – traditionally pine nuts are used but you can choose to use your favourite
  • 150ml Rapeseed oil
  1. Put the raw wild garlic in a food processor, along with the Parmesan, garlic, lemon zest and toasted nuts. Blitz to a rough paste. Slowly add the rapeseed oil and lemon juice. Season with Irish sea salt and pepper. Put into a used clean jar. It will keep in your fridge for 3 weeks.
  2. Cook the spaghetti in a pot of boiling water according to the package instructions, then drain and reserve a cup of cooking water. 
  3. Add the pesto to the drained pasta, toss and add 1-2 tablespoon of cooking water to thin out the pesto until all the pasta is coated. 
  4. Sprinkle with some fresh pieces of garlic leaves and flowers.