- 350g Wild Garlic (leaves only)
- 250ml oil- suggest good quality olive pomace.
- 60g hazel (or similar) kernels, toasted
- Juice of half a lemon
- Halen Mon Sea salt to taste
- Freshly ground pepper (white for appearance)
- 30g (approx.) of hard cheese, grated (Llangloffan is good)
Ramson (Wild Garlic) Pesto

Gareth Johns
29th April 2011
Ramson (Wild Garlic) Pesto
My favourite way of preserving the fleeting loveliness of Wild Garlic, which is notoriously difficult to capture! Thanks to Biddy White- Lennon for the original idea.
Ingredients
Method
Buzz washed, dried garlic with oil, add nuts and continue to blend. Finish with cheese, lemon juice and seasoning. Jar in sterile pots, cover with a film of oil. That's it!
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.