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Recipe: Wild Garlic Pesto Aioli

You can make a pesto with lots of things from your garden at this time of year, but nothing quite beats Wild Garlic! Pair with freshly-grown basil and chives as we have here, or substitute for anything similar that you have, such as spinach, or parsley.

Once the wild garlic pesto has been made, Andy adds it to mayonnaise and uses it to make aioli which features here at the Roebuck Inn on our fried truffle polenta dish. It is a beautiful flavour that just oozes springtime in the English countryside!


250g wild garlic

30g pumpkin seeds

10g pine nuts

100g basil

100g chives

2 cloves garlic

Juice of 2 lemons

100g parmesan / Gran Padano (grated)

100ml good quality olive oil

Salt & Pepper

500g good-quality mayonnaise


  1. Wash and roughly chop your wild garlic
  2. Toast the pumpkin seeds and pine nuts
  3. Add all the ingredients (except for the olive oil) to a food-processor and blend. Slowly add the olive oil.
  4. Fold into homemade or a shop-bought good-quality mayonnaise to make the aioli, or enjoy as it is!


When foraging, take care to just pick the leaves and not to pull the bulbs out too. You can also collect the stalks which are lovely chopped and added to a salad. The flowers are edible too, and make a lovely garnish.

Store your pesto in an airtight container in the fridge and add to the mayonnaise and other dishes as and when you need it. It’ll keep for about a week in the fridge, and can also be frozen.

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