Wild Garlic and Watercress Pesto

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    Christine Meehan

  • April 19, 2023

  • Beginner

Wild garlic, like its bulbous cousin regular garlic, is incredibly anti-inflammatory and great for calming an overworked body. Paired here with watercress, a bitter leaf that helps to stimulate digestion, this pesto is a great tonic for gently removing toxins from the body.

Wild Garlic and Watercress Pesto
  • Prep Time

    6 MIN

  • Servings

    1 PEOPLE


  • 80 g wild garlic

  • 70 g watercress

  • 1 smoked garlic clove, unsmoked will do if you can’t find smoked

  • ½ lemon zested and squeezed

  • 50 g sunflower seeds toasted

  • Extra virgin olive oil

  • Salt & pepper to taste


  1. If you can’t forage wild garlic locally, it can be bought from a farmers’ markets or good greengrocers when in season.

  2. Wash the wild garlic and watercress, then dry well. Place the both in a blender, and blitz till they are beginning to break down.

  3. Add the garlic clove, zested and squeezed lemon and toasted sunflower seeds to the blender, pulsing again till you have a thick paste.

  4. Slowly, with the motor running, add the olive oil in a steady, slow stream till you have a loose pesto. This should be to the texture that you like; Aim for your pesto to be loose enough to fall from a spoon with ease, but to not be as runny as double cream.

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