The Best Wild Garlic Pesto In Just Few Minutes

In spring, wild garlic leaves replace chives, onion greens and garlic. The first fresh leaves sprout in March. Although this plant grows unchecked in numerous places, wild garlic is not a weed. In May, when the plant begins to bloom, the distinctive aroma of the leaves diminishes significantly.

Nowadays, you can also buy spicy wild garlic in the vegetable departments of discounters and supermarkets. Wild garlic can be used to quickly make delicious delicacies, for example a delicious wild garlic pesto.

Ingredients( For 4 Servings)

  • 175 grams of wild garlic
  • 160 ml sunflower oil
  • 30 grams of pine nuts
  • 1 teaspoon salt
  • 30 grams grated Parmesan

Preparation

Wash the wild garlic thoroughly and then spin dry. Cut off the stems, chop the leaves roughly and put them in a blender.

Add the sunflower oil and mix the leaves finely.

Gradually add the salt, grated Parmesan cheese and pine nuts and puree the mixture until smooth.

Fill the finished wild garlic pesto into small, clean, sealable jars and cover with a little sunflower oil. Seal the jars and store in a dark and cool place.

Wild garlic pesto can also be preserved by freezing. Ice cube trays are ideal for optimal portioning of the pesto.

Variation

Instead of sunflower oil, you can also use olive oil or rapeseed oil to make wild garlic pesto. If the wild garlic pesto is too thick, you can add additional oil.

Serving Tips

Wild garlic pesto tastes great, for example, as a topping on tender beef fillet, cooked pasta (al dente), potato pizza and with oven-warm bread. The spicy paste can also be used to refine almost any other dish.

To make a spicy dip, wild garlic pesto is mixed with yogurt or quark.

Properties Of Wild Garlic

Wild garlic not only tastes delicious, it also puts an end to spring fatigue. The leaves also contain plenty of chlorophyll, are suitable for detoxifying the body, relieve joint pain, protect the heart, strengthen digestion and supply the body with numerous vital minerals, trace elements, vitamin C and other vitamins.

Here is more recipe..........

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