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Wild Garlic Pesto

Make the most of delicious and pungent wild garlic with this easy Wild Garlic Pesto recipe. I foraged for the wild garlic in a local park where it is growing in abundance and the delicate white flowers are just starting to appear. Delicious with pasta, swirled through soups, try it with roast chicken or tossed through freshly boiled new potatoes for a fresh taste of Spring.

Servings: 4 – 6

wild garlic pesto

What you’ll need

Food processor or Pestle and Mortar


  • 100g – 150g wild garlic leaves (don’t use the flowers)
  • 50g parmesan finely grated
  • 50g pine nuts
  • fresh lemon juice to taste
  • Approximately 4-6 tablespoons extra virgin olive oil
  • salt and pepper

wild garlic pesto

wild garlic
Wild Garlic


  1. Wash and dry the wild garlic leaves well.
  2. Then simply put the wild garlic, a good glug of the olive oil and pine nuts in a food processor and pulse with the blade until finely chopped.
  3. Add about 3 tablespoons of extra virgin olive oil, the parmesan, a pinch of salt and pepper and a good squeeze of lemon juice and blitz again until smooth but do not over work it.
  4. Taste and adjust the seasoning as need be and add a little more olive oil if it seems too thick or more lemon to tase. I used at least half a lemon juiced.


You can use cashew nuts, hazelnuts or pistachios instead of pine nuts.
You can use a pestle and mortar instead of a food processor.
This will keep well in the fridge for a few days if you put a good layer of olive oil on top and cling film pressed down right on top of the pesto.



Mary Ann was a joy to watch in the kitchen as she demonstrated another tasty Lemon and Raspberry layer cake complete with Swiss Meringue icing, it was beautiful and one I think I might even attempt myself.

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