Wild Garlic Pesto


15 mins

Serves 2-4



100g wild garlic leaves
2 tbsp olive oil
Juice of 1 lemon
1 large pinch of Cornish Sea Salt Crystals
Pumpkin seeds or walnuts [optional]



Wash the wild garlic leaves and pat dry with a clean tea towel. 

In a blender, whizz the wild garlic leaves, lemon juice, olive oil and Cornish Sea Salt Crystals. Store in the fridge in an airtight jar for 2-3 days. 

Top tip: add pumpkin seeds or chopped walnuts for a nutty tasting pesto. 

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