Simple Wild Garlic Oil

Wild garlic oil is one of the easiest ways to capture that fresh, garlicky flavour while it’s in season. Just blend the leaves with oil and you’ve got something vibrant and ready to drizzle over almost anything.

It’s lighter and more versatile than wild garlic pesto, with a clean, herby taste that works just as well on roasted veg as it does stirred through pasta or spooned onto soups. You can leave it rustic or strain it for a smoother, more refined finish.

If you’re new to foraging or want to learn more about identifying and using this plant safely, check out my guide to wild garlic for everything you need to know.

I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

What is wild garlic oil?

Wild garlic oil is a simple infusion made by blending fresh wild garlic leaves with oil to create a vibrant, green, garlicky finish.

Unlike traditional garlic-infused oils, this version uses the leaves rather than the bulbs, giving it a milder, fresher flavour that’s closer to herbs like chives or spring onions.

You can use it as a drizzle, tossed through pasta, as a base for dressings, or simply with bread for dipping.

Is it safe?

Short answer: yes – if you store it properly in the fridge and use it relatively quickly.

You may see concerns online about botulism and garlic in oil. That risk is mainly associated with low-acid, room-temperature storage over time.

In this recipe, you’re:

• Using fresh leaves (not cloves)
• Keeping it refrigerated
• Using it quickly

…which keeps things firmly on the safe side.

Because this recipe uses fresh leaves blended with oil, there’s moisture involved. That means it should be treated as a fresh, refrigerated oil, not something to store at room temperature.

Here’s how to keep it safe:

• Always store in the fridge
• Use within 3–5 days (up to a week at a push)
• Keep it in a clean, sealed container
• Don’t leave it sitting at room temperature

If in doubt, just make smaller batches and refresh it regularly – it only takes a few minutes anyway.

Learn more in my guide to how to preserve wild garlic.

Why you'll love this recipe

• Ridiculously easy – blend and you’re basically done
• Intense colour – that bright green looks incredible on anything
• Seasonal win – perfect way to use up a foraged haul
• More versatile than pesto – lighter, looser, and more flexible
• No waste – great for using leaves that are slightly past their best

It’s one of those ingredients that can take simple food and make it feel restaurant-level.

Recipe testing notes

A few things I found while testing:

• Dry the leaves well – excess water dulls flavour and shortens shelf life
• Unstrained = more flavour – thicker, more intense
• Strained = more refined – smoother, clearer oil for drizzling

I left it unstrained here, but you can strain it through a muslin cloth if you want a clearer oil and more refined finish.

What you'll need

This one is about as straightforward as it comes. Simply get your hands on:

• Fresh wild garlic leaves as the star of the show
• Olive oil (or other neutral oil) to carry the flavour
• Salt (optional) to enhance and round out the taste

How to make wild garlic oil

To prepare the wild garlic, wash the leaves thoroughly and dry completely (tea towel or paper towel).

To a blender, add the wild garlic leaves, olive oil, and pinch of salt (optional).

Blitz until smooth and vibrant green.

At this point, you can either pour straight into a jar or bottle or take the extra step of straining through a fine mesh sieve or cheesecloth for a clearer oil.

Ways to use wild garlic oil

This is where it really shines:

• Drizzle over roasted potatoes or veg
• Spoon onto soups just before serving
• Finish grain bowls or risotto-style dishes
• Stir into couscous or risotto
• Use as a base for salad dressings
• Dip with bread (or even wild garlic bread)

It’s basically a flavour upgrade for anything savoury. 🥳

Recipe FAQ

Variations and tips for wild garlic oil

• Wild garlic & lemon oil – add a little zest for brightness
• Wild garlic & chilli oil – gentle heat from flakes
• Mixed herb oil – combine with parsley or basil
• Use as a base for wild garlic dressing – blend with vinegar and mustard

More vegan recipe ideas

If you liked this recipe, you may also enjoy these:

You can also check out this list of 17 recipes with wild garlic, some of which are shown below:

Social follow

🌱 Follow along @thepeskyvegan on Instagram, Pinterest, and Facebook.

Further reading

📩 Fancy keeping in touch? Subscribe to my weekly newsletter.

📖 Find out more about my story.

🍽️ Want to get straight to the food? Hop aboard the recipe train.

🌿 Got a question about veganism? You might find the answer in these vegan FAQs.