Best 2 Wild Garlic Pesto Recipes
Spring is the perfect time for picking wild garlic, and this wild garlic pesto is an easy way to enjoy its unique flavor. With just a few simple ingredients, you can make a delicious pesto that can be used to top pasta, pizza, or bruschetta. This recipe also includes instructions for making a vegan version of the pesto, as well as a few tips for storing and using your pesto.
In addition to the classic wild garlic pesto recipe, the article also includes a recipe for a wild garlic pesto with walnuts, which adds a nutty flavor to the pesto. There’s also a spicy version, which includes red pepper flakes for a bit of heat. For those who want a simpler option, the article also includes a wild garlic oil recipe, which is a great way to use up extra wild garlic leaves. With so many delicious recipes to choose from, you’re sure to find a wild garlic pesto that you’ll love.
WILD GARLIC PESTO
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles
Provided by Barney Desmazery
Categories Condiment
Time 17m
Yield Makes 275g jar
Number Of Ingredients 6
Steps:
- Rinse and roughly chop the wild garlic leaves.
- Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
- Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.
Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein
WILD GARLIC PESTO
Wild garlic (Allium ursinum, Bear's garlic, or Bärlauch in German) is a wonderful chive cousin and is a very popular European species of garlic. Wild garlic pesto can be used as alternative to basil pesto as addition to pasta, tomato sauces and much more. Pick up the leaves before it had bloomed as apparently the leaves get really bitter after that point. Wild garlic can be confused with Lily of the Valley, autumn crocus and arum which are poisonous. If you have any doubt about your plant, do not eat it. The easiest way to tell if you have wild garlic or not is just to pick a small bit of leaf and rub it between your fingers. In the USA, ramp (Allium tricoccum), a wild plant with more onion-like flavor, is used for similar purposes.
Provided by Artandkitchen
Categories Sauces
Time 15m
Yield 1 jar
Number Of Ingredients 7
Steps:
- In a small pan, gently roast the sliced almonds. Don't use any cooking oil.
- Add almonds, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
- Slowly add oil through feed tube to make a nice paste.
- Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal.
- Add more oil if you prefer it creamy.
- Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
- Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months...if you don't eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
- Serve on pasta and add fresh grated parmesan, grana padano or pecorino cheese.
Tips:
- Use Fresh Wild Garlic: For the best flavor, use fresh wild garlic leaves. If you can't find wild garlic, you can substitute regular garlic, but the flavor will be milder.
- Blanch the Wild Garlic: Blanching the wild garlic leaves helps to tame their sharp flavor and make them more palatable. To blanch the leaves, bring a pot of salted water to a boil, add the leaves, and cook for 1-2 minutes. Then, immediately transfer the leaves to a bowl of ice water to stop the cooking process.
- Use a Food Processor: A food processor is the easiest way to make wild garlic pesto. Simply add all of the ingredients to the food processor and pulse until smooth.
- Season to Taste: Taste the pesto and add more salt, pepper, or lemon juice to taste.
- Enjoy Immediately or Store for Later: Wild garlic pesto can be enjoyed immediately or stored in the refrigerator for up to 1 week. You can also freeze the pesto for up to 3 months.
Conclusion:
Wild garlic pesto is a delicious and versatile condiment that can be used in a variety of dishes. It's perfect for pasta, pizza, sandwiches, and more. If you're looking for a way to add some extra flavor to your meals, give wild garlic pesto a try. You won't be disappointed!
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