Wild Garlic Pesto with Hazelnuts

Wild Garlic Pesto

A simple wild garlic pesto made with roasted hazelnuts. Perfect pair for pasta, potatoes or spread for sandwiches. Yields enough to fill approximately a 200 ml glass.
Course Sauce
Category German, Italian
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 238 kcal
Autor Elle


  • 1 bunch wild garlic
  • 1 small bunch parsley, thick stems removed
  • 50 g hazelnuts, toasted & skinned
  • 50 g Parmesan grated
  • 1/4 cup extra-virgin olive oil, or more
  • zest and juice of 1/2 organic lemon
  • 1/2 teaspoon coarse sea salt
  • freshly ground pepper, to taste
  • pinch of chili flakes (optional)

To serve (optional):

  • 500 g dried pasta of choice plus 125 ml reserved cooking water, to thin pesto
  • blanched green asparagus & peas


  1. Place the wild garlic and parsley in a food processor. Process until quite well broken up.
  2. Add the grated parmesan and process further (this helps further break down the garlic and parsley leaves).
  3. Then add the roasted hazelnuts, salt, pepper, lemon zest and lemon juice. Turn the machine back on, and add olive oil to your desired consistency.
  4. Voila! Enjoy.