Wild Garlic Butter Recipe (Easy Food Processor Method)
A simple wild garlic butter made with fresh leaves and blended for a smooth, even flavour. Freezer-friendly and perfect for adding to everyday dishes.
Wild garlic butter is one of the easiest ways to capture the flavour of wild garlic while it’s in season, and to preserve it for months after.
Using a food processor to blend the leaves with butter creates a smooth, evenly flavoured result with minimal effort. It works just as well melted into hot dishes as it does spread on bread, and gives you a simple way to use wild garlic across a wide range of meals.
It’s quick to make, keeps well in the fridge or freezer, and can be sliced straight from frozen whenever you need it.
Why Make Wild Garlic Butter
Wild garlic butter is a simple way to use up a large batch of fresh leaves while they’re at their best.
Because wild garlic has a short season, turning it into butter allows you to preserve that flavour for months rather than days. Once frozen, you can slice off what you need and use it straight from the freezer.
It’s also one of the best ways to actually amplify the flavour.
The key compounds in garlic are fat-soluble, meaning they dissolve and distribute more evenly through butter. Blending the leaves into fat carries the flavour further, giving you a deeper, more rounded result than simply chopping and adding it to dishes.
In short:
- Preserves wild garlic for long-term use
- Intensifies and spreads the flavour
- Creates a ready-to-use ingredient for quick meals
What Is Wild Garlic?
Wild garlic, also known as ramsons, is a leafy green plant that grows in shaded woodland during spring.
It has a mild, fresh garlic flavour, making it ideal for using raw or gently cooked. Both the leaves and the small white flowers are edible and commonly used in seasonal recipes.
If you’re foraging wild garlic, it’s important to be able to identify it correctly, as there are toxic lookalikes. I’ve written a few paragraphs on how to identify wild garlic safely, including key differences to watch for. Or for a more in-depth guide, this one is very nice and clear.
Ingredients
You only need a few simple ingredients to make wild garlic butter, with the option to add a couple of extras if you want to tweak the flavour.
- 250g unsalted butter, softened
- 100g fresh wild garlic leaves
- ½–1 tsp salt, to taste
Optional:
- Lemon zest
- Black pepper
At a 40% wild garlic to butter ratio, this butter is quite pungent. If you prefer something milder, simply reduce the amount of wild garlic.
How to Make Wild Garlic Butter
Wash and dry
Rinse the wild garlic thoroughly, then dry it well. Removing excess moisture is important, as it affects the texture of the butter.
Blend the wild garlic
Add the leaves to a food processor and pulse until finely chopped.
Add the butter and salt
Add the softened butter and salt, then blend until smooth and evenly combined. Scrape down the sides if needed.
Shape into a log
Spoon the mixture onto baking paper or cling film and roll it into a sausage shape, twisting the ends to seal.
Chill
Refrigerate for about 1 hour, or until firm enough to slice.
Why Use a Food Processor?
Using a food processor gives a smoother, more consistent wild garlic butter and makes the whole process quicker and easier.
- Even distribution of flavour throughout the butter
- Stronger, more consistent garlic taste in every bite
- Smoother texture compared to chopping by hand
- Faster and less effort overall
How to Store Wild Garlic Butter
Wild garlic butter keeps well both in the fridge and freezer, making it easy to prepare in advance and use as needed.
Fridge: Store in the fridge for up to 5 days, wrapped or in an airtight container.
Freezer: Wild garlic butter freezes well for up to 3 months and can be used straight from frozen.
To freeze properly:
- Roll the butter into a log
- Slice into discs
- Freeze the slices on a tray
- Transfer to a freezer bag or container
You can also freeze the butter in silicone ice cube trays, then pop the portions out and store them in a bag for easy use.
How to Use Wild Garlic Butter
Wild garlic butter is incredibly versatile and can be used anywhere you’d normally use butter, adding an instant boost of flavour to simple dishes.
- Melt over potatoes
- Stir into beans or lentils
- Toss through pasta
- Finish roasted vegetables
- Spread on bread or toast
- Add to mushrooms while cooking
- Finish steak or fish just before serving
- Use in savoury baking (like scones or breads) in place of regular butter
Tips for Best Results
A few simple tips will help you get the best flavour and texture from your wild garlic butter.
- Use soft butter, not melted
- Dry the leaves thoroughly before blending
- Taste the mixture before chilling
- Adjust the salt after blending, if needed
Wild Garlic Butter
Equipment
- 1 Food Processer
Ingredients
- 250 g unsalted butter softened
- 100 g fresh wild garlic leaves washed and thoroughly dried
- ½ – 1 tsp salt to taste
- Lemon zest Optional
- Black pepper Optional
Instructions
- Add the wild garlic leaves to a food processor and pulse until finely chopped.
- Add the softened butter and salt, then blend until smooth and evenly combined, scraping down the sides if needed.
- Taste and adjust seasoning if necessary.
- Spoon the mixture onto baking paper or cling film and shape into a log, rolling tightly and twisting the ends to seal.
- Refrigerate for at least 1 hour, or until firm. Slice as needed.
Notes
Variations and Substitutions
For a slightly fresher flavour, add a little lemon zest before blending. A pinch of black pepper or chilli flakes can also be added for a bit of warmth. You can mix in other soft herbs such as parsley or chives to round out the flavour without overpowering the wild garlic. If you only have salted butter, reduce or skip the added salt and adjust to taste.Storage and Freezing
Store in the fridge for up to 5 days, wrapped or in an airtight container. Freeze for up to 3 months. Slice into discs or freeze in small portions (such as silicone moulds) for easy use. Use directly from frozen in hot dishes, or thaw in the fridge if needed.Yes, it’s the best way to store it for long term— it freezes well for up to 3 months and can be used straight from frozen.
It will keep in the fridge for up to 5 days when stored in an airtight container.
Yes — both the leaves and flowers are edible. The flowers have a milder flavour and work well mixed into the butter or as a garnish.
Yes — wild garlic is commonly eaten raw and has a mild, fresh garlic flavour.
Yes — you can finely chop the leaves by hand and mix them into softened butter, although the texture will be less smooth.
Yes — just reduce or skip the added salt and adjust to taste.
