James’ Wild Garlic Pesto

Cooking time
Serves2-4 people
Vegetarians Vegans Gluten-free diets

We went down to the woods with our forager, James, and he showed us how to make the freshest vegan wild garlic pesto with just a few ingredients.


  • 10g wild garlic
  • 10g sunflower seeds
  • 2 or 3 tbsp olive oil

Prep: 5 mins | Cook: nil

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1. Pop the wild garlic, sunflower seeds and 2 tbsp olive oil in a food processor with a pinch of salt and pepper. Blitz to make a rough pesto, adding an extra splash of olive oil if it seems a bit dry. No processor? Use a pestle and mortar to crush the sunflower seeds and wild garlic together to make a paste, then stir in the olive oil and season with salt and pepper.
2. And that’s it. It’s ready to be mixed through cooked pasta, boiled potatoes or as a topping for grilled meat, fish or vegetables.
3. We're wild about...
Totally Wild Foods is the brainchild of James Wood; one of the UK’s top foraged food experts. Their mission is to inspire fledgling foragers and spread the word about wild eating. Happily, they use their expertise to bring the (sustainably-sourced) riches of Britain’s coasts and forests to your cooking.
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