Appetizers

Wild Pesto Garlic Toum

Name: Wild Pesto Garlic Toum
Prep time: 10 min
Total time: 10 min
Cuisine: Lebanese
Ingredients: 1 cup wild herbs (like wild garlic, wild basil, or other edible wild greens); 1 cup extra virgin olive oil; 4 cloves garlic; 1/4 cup lemon juice; Salt to taste

Jump to Recipe·Print Recipe

Wild Pesto Garlic Toum is a bright, herb-forward twist on the classic Lebanese garlic sauce. It blends the punch of raw garlic with fresh wild herbs and silky olive oil for a spread that tastes herbaceous, garlicky, and lemon-bright. Use it to lift grilled meats, dress roasted vegetables, or spread on warm bread. The texture is creamy and smooth, with a glossy green color and a fragrant, fresh aroma.

Recipe Information

Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Servings: 8 (about 2 tablespoons each)
Difficulty Level: Easy

Nutrition Information

Approximate per serving (2 tablespoons)

Calories per serving: 242 kcal
Protein: 0.5 g
Carbohydrates: 1 g
Fat: 27 g
Fiber: 0.7 g
Sugar: 0.3 g
Sodium: 145 mg

Why Make This Wild Pesto Garlic Toum

This sauce is quick to make and packs big flavor. It combines the fresh, green notes of wild herbs with the bright acidity of lemon and the warm heat of raw garlic. The olive oil gives a rich, silky mouthfeel. It’s versatile: use it as a dip, spread, or sauce. It makes simple grilled or roasted dishes taste special. The intense garlic aroma softens after chilling, leaving a pleasant garlicky warmth rather than a sharp bite.

How to Make Wild Pesto Garlic Toum

The method is simple: pulse herbs and garlic, then slowly emulsify oil for a creamy texture. Keep the processor running while you drizzle the oil to form a smooth emulsion. Finish with lemon juice and salt to balance the flavors. No cooking needed, so the bright herb flavors stay fresh and vivid.

Ingredients:

1 cup wild herbs (like wild garlic, wild basil, or other edible wild greens)
1 cup extra virgin olive oil
4 cloves garlic
1/4 cup lemon juice
Salt to taste

Directions:

Step 1: Preparation

Wash and dry the wild herbs well. Peel the garlic. Roughly chop the herbs if the leaves are large so they fit easily in the processor.

Step 2: Mixing

Place the wild herbs and garlic in the food processor. Pulse several times until the herbs and garlic are finely chopped and evenly mixed.

Step 3: Cooking

With the processor running, slowly drizzle in the extra virgin olive oil in a thin stream. Continue until the mixture becomes smooth and creamy and the oil is fully incorporated.

Step 4: Finishing

Add the lemon juice and salt. Pulse a few more times to combine. Taste and adjust salt or lemon for balance. Transfer to an airtight container and chill before serving.

How to Serve Wild Pesto Garlic Toum

Serve chilled or at room temperature. Spoon it over grilled fish or chicken, toss it with warm pasta, or dollop it on roasted vegetables. It also makes a lively sandwich spread or a dip for crudités. For an easy weeknight pairing, try it with grilled chicken skewers like these air fryer garlic Parmesan chicken skewers — the garlicky, herby sauce complements the crisp, savory meat.

How to Store Wild Pesto Garlic Toum

Store in an airtight container in the refrigerator for up to 7–10 days. Press a piece of plastic wrap directly on the surface to limit air contact and slow discoloration. You can also freeze portions in an ice cube tray for up to 3 months; thaw in the fridge before use. If separation occurs, stir well before serving.

Expert Tips for Perfect Wild Pesto Garlic Toum

Use very dry herbs. Excess water makes the sauce thin and can break the emulsion.
Drizzle the oil slowly. A steady stream helps the mixture emulsify and become creamy.
Taste and adjust. Add lemon or salt a little at a time until the flavor sings.
Mild the garlic if needed. If raw garlic is too sharp, remove the green shoot from the center of each clove or use 2–3 cloves instead of 4.
If the sauce breaks (looks oily and separated), add a small spoon of cold water and pulse to bring it back together.

Delicious Variations

Nutty Green: Add 2 tablespoons of toasted pine nuts or walnuts for extra body and a nutty note.
Spicy Kick: Stir in 1/4 teaspoon red pepper flakes or a small pinch of cayenne.
Lemon-Herb Light: Replace half the olive oil with light olive oil and add extra lemon zest for a brighter sauce.
Anchovy Boost: Blend in 1 anchovy fillet for a savory umami depth (great on roasted vegetables).
Dairy Twist: Fold in 2 tablespoons of soft ricotta or Greek yogurt after blending for a creamier, tangier spread.

Frequently Asked Questions

Q: Can I use regular basil instead of wild herbs?
A: Yes. Regular basil, parsley, cilantro, or a mix work well. Wild herbs give a unique flavor, but common garden herbs make a tasty alternative.

Q: Will the garlic be too strong raw?
A: Raw garlic is sharp at first. Chilling the sauce for 30 minutes softens the edge. Removing the garlic’s green shoot can reduce bitterness. Use fewer cloves if you prefer milder garlic.

Q: Can I make this in a blender instead of a food processor?
A: Yes, a blender works. Pause and scrape down the sides often. Add the oil slowly in a thin stream to help the emulsion form.

Q: How do I fix a broken or separated sauce?
A: Start a fresh tablespoon of lemon juice or cold water in a clean bowl. Slowly whisk in the broken toum a little at a time. The acid helps re-emulsify. You can also pulse in the processor with a small splash of water.

Q: Is this safe to freeze?
A: Yes. Freeze in small portions (ice cube tray or small jars). Thaw overnight in the fridge. Texture may loosen slightly; stir well before using.

Q: Can I use other oils like avocado or neutral oil?
A: Yes. Olive oil gives the classic flavor and richness. Use avocado oil for a milder taste or a neutral oil for less olive flavor. Keep in mind the flavor and nutrition will change.

Conclusion

This Wild Pesto Garlic Toum is a fast and flavorful sauce that brightens simple meals. It smells fresh, tastes garlicky and lemony, and feels smooth on the tongue. Try it as a spread, dip, or sauce to transform weeknight dishes into something special. For more background on pesto and ideas to expand your herb skills, see this helpful Pesto 101 – by Claire Dinhut – CondimentClaire. Enjoy making it — and share it with friends.