Pesto recipe

Fresh wild garlic pesto “Regional”


Find wild garlic


When I was a child, my grandmother often took me to collect wild garlic. Over the years she had found a few places in the forest where a sea of wild garlic opened up every spring. Of course, these places were kept top secret. We collected for hours and finally came home with well-filled baskets. Via the website www.mundraub.org you may find some open spots near you. Wild garlic is a wild vegetable and belongs to the leek family. It grows mainly in damp, partially shaded forests – not infrequently near a stream.


Process wild garlic in the kitchen


In order to use wild garlic in the kitchen, you should make sure that the leaves are harvested in April / May before they bloom. It should also be noted that the wild garlic leaves look very similar to the poisonous leaves of lily of the valley and autumn crocus.
Wild garlic not only tastes great, it is also very healthy! The plant is rich in minerals and vitamins – such as iron, magnesium and manganese. Wild garlic can have a positive effect on cholesterol levels and high blood pressure. In addition, wild garlic has a detoxifying and antibiotic effect. It also stimulates the appetite and aids digestion. A true miracle cure of nature!

In the kitchen, wild garlic leaves can be used such as garlic, leek and onions. If the leaves are heated, they lose some of their sharpness and aroma. But that’s not a problem, since wild garlic is even more intense than garlic in terms of spiciness and aroma. Fresh wild garlic can be finely chopped to season many dishes such as salads or pasta. The leaves are even suitable as a topping on bread. A wild garlic butter or a wild garlic pesto are also absolutely recommended! You can use the rest of the wild garlic in one Beeswax wrap keep fresh.


Wild garlic pesto recipe


FOR THE BEAR SMALL PESTO

250g fresh wild garlic
50g parmesan
30g hazelnuts or walnut kernels
250ml olive oil
1 pinch of salt
optionally a few squirts of lemon

PREPARATION

Thoroughly wash and dry the wild garlic. Then finely chop. Toast the hazelnuts in a coated pan and peel the skin off. Chop with a knife or in a blender.

Put the chopped wild garlic leaves and hazelnuts in a bowl, add olive oil, chopped parmesan and salt and stir everything thoroughly, if you want you can mix it with the hand blender.

Then you fill the wild garlic pesto in a glass or a bowl. To make it a little more durable, you should apply a thin layer of olive oil to cover the surface of the pesto.

Store in a cool and dark place, then the pesto will keep for at least 2 weeks.