Wild garlic season is short, so I like to make the most of it. This wild garlic and orange pesto pasta is my favourite way to use a fresh handful of leaves - the pesto comes together in minutes, and a little orange zest lifts the whole dish so it tastes bright rather than heavy. It is a quick, meat-free spring dinner that still feels a bit special.
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What Wild Garlic Brings to Pesto
Wild garlic (also called ramsons, or czosnek niedźwiedzi - “bear’s garlic” - in Polish) is a spring green that grows in damp, shaded woodland across Europe and parts of North America, usually from March to June. The leaves have a gentle, grassy garlic flavour - milder and greener than a raw clove - which makes them perfect for a pesto you can eat by the bowlful. As a bonus, they are packed with vitamins A and C.
Why the Orange Works
Swapping the usual basil for wild garlic gives the sauce a fresher, more herbaceous edge, and the orange is what ties it together. The zest and a squeeze of juice cut through the richness of the olive oil and cheese, so the pesto tastes bright rather than flat, and it keeps the colour vivid on the plate.
Equipment You’ll Need
You only need a few basic bits of kit for this pesto:
- A food processor or blender - to blitz the pesto smooth. A small one is perfect for these amounts.
- A fine grater or microplane - for the orange zest and the hard cheese.
- A large pot - for cooking the pasta.
If you want to make it the old way by hand, a pestle and mortar works too.
A Closer Look at the Ingredients
It is a short list, and each part matters:
- Wild garlic the star; use fresh, sweet-smelling leaves (see picking them safely below).
- Orange the zest and a squeeze of juice keep the pesto bright and fresh, not heavy.
- Hard cheese Parmesan (or pecorino) for a salty, savoury base; leave it out for a vegan version.
- Nuts or seeds pine nuts are classic, but sunflower seeds, walnuts or almonds all work.
- Good olive oil it carries the flavour, so use one you like the taste of.
- Pasta a shape that holds the sauce, like rigatoni or fusilli.
How to Forage Wild Garlic Safely
Wild garlic is one of the easiest plants to forage, but a few simple rules keep it safe and kind to the woods:
- Know the look-alikes. The safest test is the smell - crush a leaf and it should smell strongly of garlic. Its leaves can look like lily of the valley, lords-and-ladies or autumn crocus, which are poisonous, so if it does not smell of garlic, leave it.
- Pick a little from each spot. Take only a few leaves per plant so the patch grows back year after year.
- Pick before it flowers. The leaves taste best in early spring, before the white flowers open.
- Forage legally. Only pick where it is allowed, and stay off private land and protected areas.
Recipe Card for Wild Garlic Pesto Pasta
Easy Wild Garlic and Orange Pesto Pasta (Delicious Ramps Recipe)
Equipment:
Ingredients:
- 14 oz Rigatoni pasta - (400g) Cooked al dente
- 4.7 oz Wild Garlic leaves - (140g)
- 7 oz Extra virgin olive oil - (200g)
- 2.4 oz Parmigiano-Reggiano cheese - (70g) finely grated, plus extra for garnish
- 2.4 oz Pine nuts
- 1 Garlic clove
- 1 Orange - Juice and zest
- Salt and black pepper to taste
Instructions:
- Wash and prepare the wild garlic leaves. Measure out the pasta, cheese, pine nuts, olive oil, and prepare the garlic clove. Zest and juice the orange.
- Boil water in a large pot, add a pinch of salt, and cook the rigatoni until al dente, following the package instructions. Once cooked, drain the pasta and set it aside, reserving a bit of the pasta water.
- In a food processor, combine the wild garlic leaves, pine nuts, grated Parmigiano-Reggiano cheese, garlic clove, and a portion of the olive oil. Blend until smooth, gradually adding the remaining olive oil until you reach the desired consistency. Season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta with a generous amount of the wild garlic pesto. Add a bit of reserved pasta water to help the sauce coat the pasta evenly. Mix in the orange zest and juice, adjusting the quantities to suit your taste.
- Transfer the pasta to serving bowls. Grate additional Parmigiano-Reggiano cheese over the top. Serve immediately, recommending a glass of red wine for an enhanced dining experience.
Notes:
Storing and Preserving Wild Garlic Pesto
Maximize the wild garlic season by storing or preserving your pesto for future enjoyment. Here’s how to keep the vibrant flavors intact:- Refrigerator: Store the pesto in an airtight container, topped with a layer of olive oil to prevent oxidation. It should keep for up to a week.
- Freezer: For longer storage, freeze the pesto in ice cube trays, then transfer the cubes to a freezer bag. Use them as needed for a quick, flavorful addition to dishes.
Nutrition:
Variations
This pesto is easy to make your own. Here are a few simple swaps:
- Vegan Variations: To make it vegan, swap the Parmesan for a plant-based cheese, or a spoon of nutritional yeast for a cheesy taste without dairy.
- Nut and Seed Substitutions: Pine nuts are classic, but they are pricey. Sunflower seeds are a great, cheaper swap, and walnuts or almonds work well too.
- Pasta Choices: Rigatoni holds the pesto well, but any pasta works. Wholewheat adds a nutty taste and more fibre, and gluten-free pasta is fine too.
- Protein Boost: Add grilled chicken, prawns or chickpeas to make it more filling.
- Spice It Up: A pinch of chilli flakes adds a little warmth.
- Citrus Twists: Orange gives a gentle sweetness, but lemon or lime work well too for a sharper note.
What to Serve With Wild Garlic Pesto Pasta
This pesto pasta is lovely on its own, but here is how I like to serve it:
- With a simple green salad and some crusty bread to mop up the sauce.
- With a crisp white wine like Sauvignon Blanc, if you fancy a glass.
- Topped with extra grated Parmesan and a little more orange zest.
It also makes a lovely spring lunch after a bowl of my Spring Vegetable Soup with Peas, Asparagus & Dill.
Storage
Keep leftover pesto in a clean jar in the fridge for up to 5 days. Press it down and pour a thin layer of olive oil on top - this keeps the air out and stops it going brown. To keep it longer, freeze it in an ice-cube tray, then tip the frozen cubes into a bag; they keep for about 3 months and thaw in minutes. For the greenest colour, blanch the wild garlic leaves in boiling water for a few seconds and cool them in cold water before you blend.
FAQ for Wild Garlic Pesto Pasta
Can I make wild garlic pesto without wild garlic?
Yes - swap in fresh basil with a clove or two of raw garlic, or use ramps (wild leeks) or young spinach with garlic for a similar punch. If you love a good pasta dinner, try my Polish Lazanki or creamy Marry Me Pasta next.
How long does wild garlic pesto keep?
Store it in an airtight jar in the fridge for up to 5 days with a thin layer of olive oil on top, or freeze it in ice-cube trays for up to 3 months.
How do I keep the pesto bright green?
The orange helps a lot, but for the greenest colour you can blanch the leaves for a few seconds in boiling water, then cool them in cold water before blending. A layer of oil on top in the jar also stops it browning.
When is wild garlic in season?
Wild garlic (ramsons) is a spring forage, roughly March to May in the UK and Europe - look for it in damp, shady woodland.
How do I know I have picked real wild garlic?
Crush a leaf - it should smell strongly of garlic. If there is no garlic smell, do not use it, as a few poisonous plants like lily of the valley can look similar. When in doubt, leave it out.
Can I use a different pasta?
Absolutely - long shapes like spaghetti or linguine work well, as do short shapes like fusilli that trap the pesto in their grooves.
Is this recipe vegetarian or vegan?
It’s vegetarian as written. Leave out the Parmesan or use a vegan hard cheese to make it fully vegan.
A Few Words from the Chef
Wild garlic season is short, so I always make a big batch of this pesto while I can. If you get out foraging and give it a go, I would love to hear how it went - leave a comment and a star rating below. Smacznego!
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great recipe!
Thanks 🙂