Wild Garlic Pesto


  • 150ml Yorkshire Rapeseed Oil – natural
  • 1 large bunch of wild garlic, washed thoroughly (about 100g)
  • 1 small bunch of flat leaf parsley, washed
  • 50g pine nuts, toasted
  • 50g Parmesan cheese
  • Squeeze of lemon juice
  • Seasoning to taste


Put all the ingredients in a food processor (except for our cold pressed, extra virgin oil) and blitz up for a couple of minutes. Then slowly pour in the rapeseed oil until fully blended and job done!

Top tips:

  • Try using one of our flavoured deli oils for an extra kick of flavour.
  • It lasts about a week in the fridge but you can freeze it. We freeze it in freezer trays for handy portion sizes!