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Wild Garlic Pesto Pasta with Gorgonzola Cheese

Wild garlic is a wonderful ingredient that has a perilously short season and is a great sign that summer is coming. This wild garlic pesto pasta fizzes with the flavour of garlic and basil and is pimped with a little gorgonzola cheese.

Portrait image of wild garlic pesto pasta using rigatoni pasta garnished with gorgonzola cheese served in two wide white bowls

What is Wild Garlic?

Wild garlic has many names, ramsons, buckrams, broadleaf garlic to name but a few. 

Unlike the cultivated garlic we are all very fond of it is the leaves that are much prized. Wild garlic does produce a ‘bulb’ however it is very small.

It is in season for around 3 months, April through July so don’t blink or you will miss it.

Unsurprisingly wild garlic tastes like garlic, but it is a little brighter in flavour.

It can be used in everything from salads through to sauces and is a real treat.

It is now highly prized by cooks and chefs alike in Europe but at one point in time, it was used for cow fodder.

The result was a highly prized Swiss garlic butter, how cool would that be?

When it gets to the end of the season I actually try and get a lot and turn it into garlic butter. It adds a real freshness to my garlic spaghetti with blue cheese recipe!

Portrait close up image of wild garlic pesto pasta using rigatoni pasta garnished with gorgonzola cheese

Wild Garlic Pesto.

For me, one of the finest ways to use wild garlic is in a wild garlic pesto. 

There is of course nothing wrong with basil pesto, it is fantastic! You can find my recipe for it in this pesto spaghetti with goats cheese recipe.

There is never a binary choice in food, there is always room for more, to that end I even make a pea pesto pasta!

On that note, this pesto pizza uses a rocket pesto and it ain’t always green! This pesto alla Trapanese uses almonds and sun dried tomatoes! 

My recipe does not just swap out wild garlic for basil.

Wild garlic can be incredibly overpowering if you use too much, just like bulb garlic. 

It has an almost fizzy effect in the mouth if overused and gives an almost ‘numbing’ sensation like cloves.

So in this recipe, we add a load of wild garlic, some basil… Well, it is a pesto after all, and a smidge of parsley.

As for preparation chuck it in a blender and blend!

And the pinch of sugar?

Well, that is a tip I picked up from watching Massimo Bottura and it is genius. It just counteracts that slight bitterness of the herbs!

Portrait overhead image of wild garlic pesto pasta using rigatoni pasta garnished with gorgonzola cheese served in two wide white bowls

What Pasta To Use?

I usually serve my pesto sauces with a long pasta like spaghetti or linguini.

But I’m always much more generous with wild garlic pesto and serve much more than I would a regular pesto.

As a result of this, I find a shorter pasta with a greater surface area is preferable.

Here I have gone with rigatoni, but it would be great with penne, fusilli or any other pasta with lots of places for the sauce to hide.

If you want another idea then how about stirring it into some soup to really pimp it up! 

Square overhead image of wild garlic pesto pasta using rigatoni pasta garnished with gorgonzola cheese served in a wide white bowl
Yield: 2 Servings

Wild Garlic Pesto Pasta with Gorgonzola Cheese

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

The season for wild garlic is short but truly magical, this wild garlic pesto pasta is the perfect fast spring/summer recipe. Cooking just 10 minutes with 10 minutes prep means it is a fast, vibrant and beautiful seasonal recipe.


  • 200 g Short Pasta
  • 60 g Wild Garlic
  • 30 g Basil
  • 10 g Parsley
  • 35 g Parmesan Cheese
  • Pinch of sugar
  • 75 ml Extra Virgin Olive Oil
  • 50 ml Rape Seed Oil
  • 25 g Pine Nuts
  • 100 g Gorgonzola Cheese
  • Salt and Pepper to taste


  1. Begin by toasting your pine nuts in a dry pan.
  2. Drop your pasta into boiling, generously salted water.
  3. Put the wild garlic, basil and parsley to a blender whilst your pasta is cooking.
  4. Add the Parmesan cheese, a good pinch of black pepper, a small pinch of sugar and the oil.
  5. Blend to form a pesto adding more oil if required.
  6. When the pasta is cooked drain it reserving a little of the cooking liquid.
  7. Stir the pesto through the pasta.
  8. Adding a little of the reserved cooking liquid to form a nice sauce texture.
  9. Have a taste and season with salt as required before serving topped with Gorgonzola.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 981Total Fat: 82gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 61gCholesterol: 38mgSodium: 731mgCarbohydrates: 45gFiber: 3gSugar: 2gProtein: 21g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

Mary Azzopardi

Monday 13th of May 2019

A bit confused, Parmesan is not listed int the ingredients but mentioned in the preparing. Gorgonzola is not mentioned in the preparing. Am I right if I prepare the pesto with Parmesan and top with Gorgonzola before serving?

Brian Jones

Monday 13th of May 2019

Hey Mary, thanks for the heads up, I'm not sure what happened there, I seem to have two versions of this 'recipe card' and my website was pulling in an incomplete version. It should be pulling the complete version now :) But in short, your suppositions are correct.

Lesli Schwartz

Monday 15th of April 2019

Oh my! This pasta dish looks so Good! I love the creaminess of it, and I think you can never have enough garlic!

Brian Jones

Tuesday 16th of April 2019

Thanks Lesli


Sunday 14th of April 2019

You had me at Gorgonzola! This pasta sounds amazing!

Now I'll be on the hunt for wild garlic. I love a challenge. And I'm totally stealing your pinch of sugar in the pesto trick!

Brian Jones

Monday 15th of April 2019

I would love to claim that hint but it comes courtesy of a 3 starred Michelin chef ;) hehehehehe!


Sunday 14th of April 2019

The closeup of the pasta looks absolutely astonishing! And that wild garlic must be giving the dish so much flavour - perfect choice of ingredients.

Brian Jones

Sunday 14th of April 2019

Thanks Laura, it is certainly not a subtle dish on the flavour front ;)


Friday 12th of April 2019

This looks incredible! That gorgonzola on top is perfection. My kind of meal!

Brian Jones

Sunday 14th of April 2019

Thanks Julie

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