An amazingly fragrant, quick and simple pesto made with pungent wild garlic – as showcased for spring by Honest Burgers, with 100% beef patty, Helen Browning Organic’s smoked streaky bacon and Cheddar cheese.

Wild garlic pesto is also wonderful with pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roasted chicken. Delicious as a salad dressing or try adding a few dabs to your favourite sandwich for a vibrant flavour twist adding a few dabs to your favourite sandwich for a vibrant flavour twist.


100g wild garlic leaves*

50g Parmesan grated

50g hazelnuts, skinned and toasted or pinenuts

Olive oil

Lemon juice to taste

Salt and pepper

Serving suggestion: Helen Browning’s Organic 100% beef burgers, Browning’s Organic Smoked Streaky Bacon, Brioche Buns, Slices of mature Cheddar cheese, Rocket leaves and Pickles

*Please forage responsibly


Thoroughly wash wild garlic and place in a food processor, blitz until fairly well broken up.

Add Parmesan and process further – this will help to break down the garlic leaves.

Add hazelnuts (or pinenuts).When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.

Season with salt, pepper and lemon juice to taste.

You can always make this more traditionally and slowly in a pestle and mortar too.

Stack bun, burger & cheese slice, drizzle with pesto and add rocket and pickles as a garnish.

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