Pesto 2.0

Bored of always having the same thing on toast or the same sauce with your pasta?

I have a solution for you and it comes in the form of:

Homemade Pesto!

Traditionally, pesto is made with basil, pine nuts, parmesan, and olive oil – but the beauty of pesto is its flexibility.

At this time of year, our garden is full of wild garlic. This superfood is a fleeting pleasure - a few weeks and it is gone. So I decided to turn it into pesto and freeze it in ice cube trays.

But if you don't have access to wild garlic, you can swap in any leafy greens or herbs (like parsley, rocket, coriander), use the seeds and nuts you like and even add some hard cheese like parmesan.

This is the recipe I used:

🌿 Wild Garlic Pesto Cubes

Ingredients:
A big handful of wild garlic
Olive oil (enough to create a smooth blend)
2 tbsp pumpkin seeds
2 tbsp sunflower seeds
Juice of half a lemon
Salt to taste

How to make:
1️⃣ Rinse and roughly chop the wild garlic.
2️⃣ Blend all the ingredients in a food processor. (If your food processor is not very powerful, grind the seeds separately in a coffee grinder before putting them in the food processor). Adjust olive oil until you get a spoonable texture.
3️⃣ Spoon into an ice cube tray and freeze. Once frozen, transfer cubes to a container or freezer bag.

Use cubes straight from the freezer — melt into hot pasta, spread on warm toast, swirl into soups, or mix with roasted veg.

Freezing is a brilliant way to store fresh herbs that would otherwise go bad quickly – and you've got instant flavour cubes on hand for months!

💪 Why it's good for you:
Wild garlic is nutrient-dense – rich in antioxidants, vitamin C, and compounds that support heart and immune health.
Seeds like pumpkin and sunflower are packed with healthy fats, magnesium, zinc, and fibre – all helpful for blood sugar balance.

When paired with slow carbs like wholegrain toast or pasta, this pesto adds flavour and fat to slow glucose release.

If you like this recipe, share it! 👇👇