Wild Garlic Pine Nut Pesto

Wild Garlic Pine Nut Pesto

Ready in 15 minutes

Serves 2


  • 1 cup soaked & dehydrated pine nuts, divided in half
  • 1 cup kale crystals
  • 1.5 oz young garlic shoots
  • Juice from ½ lemon - about 1 tablespoon
  • ½ cup olive oil
  • Celtic salt*
  • Crushed black pepper
  • 2 tablespoons nutritional flakes (or some crumbly cheddar goat cheese)*


  1. Put everything into the blender except for olive oil and the second half of pine nuts. Start blending.*
  2. Slowly pour olive oil in. You might not have to use the whole portion of ½ cup.
  3. Open the blender and scrape the sides.
  4. Add the reserved ½ cup pine nuts and pulse a bit. Leave some chunkiness to the pesto. 


* Add a bit of salt at a time. You need less than you’d think (trust me on this one). 

* A blender works well for this recipe. But if you half the portion, you can make this pesto with mortar & pestle. It’s so much more satisfying that way, I think.  

* You can add the cheese into the blending process or sprinkle some on top. Or both!

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