Wild Garlic Pesto

Wild Garlic Pesto

I have to admit that I rarely ever used wild garlic in the past. As the season when it grows is quite short and I have not seen it in the supermarket very often, it just wasn’t in my focus. Up until a colleague of mine brought me a small jar of wild garlic pesto to try. She is having lots of it growing in her garden and always makes a huge batch of pesto out of it. 
I fell in love! This combination of a mild garlicky flavour paired with roasted pine nuts and parmesan is just perfect! If you’re new to wild garlic like me, I really recommend you to give it a try!

Wild garlic contains lots of Vitamin C, essential oils and is high in magnesium and iron. It is just as healthy as his relative garlic but without the sometimes negative side effects of smelling out of your skin pores. 
As I mostly don’t care so much about it, I sometimes even add some fresh garlic to the pesto for an even more intense flavour. There just can’t be too much garlic, right? 😉 

Again, it makes a great addition to so many dishes. Enjoy with your favorite pasta, zoodles, in your omelette, with cheese on wholegrain bread or in your salad dressing.

I would love to get some inspiration on what else to use wild garlic for. Do you have any favourite dishes with it?

Wild Garlic Pesto
This combination of a mild garlicky flavour paired with roasted pine nuts and parmesan is just perfect!
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Total Time
10 min
Total Time
10 min
Ingredients
  1. 2 bunches (100g) wild garlic
  2. 80ml olive oil
  3. 2 tbs pine nuts
  4. 50g parmesan
  5. 1/2 - 1 tsp salt
  6. black pepper, to taste
Instructions
  1. Start by washing the wild garlic and roughly dry it with a paper towel.
  2. Place pine nuts in a pan and roast on medium heat for about 5 minutes until they slightly start to brown.
  3. Cut wild garlic into into smaller pieces and put it into your food processor with olive oil, salt and pepper. Process until the mixture gets smooth (about 1 minute) and scrape down the sides as needed.
  4. Grate the parmesan cheese and add to food processor with roasted pine nuts. Process again until smooth.
  5. Store in a jar with a bit of olive oil on top in the fridge for several weeks. I also like to make a big batch and freeze it.
Notes
  1. Enjoy with your favorite pasta, zoodles, in your omelette, with cheese on wholegrain bread or in your salad dressing.
Yogi Food Love http://www.yogifoodlove.com/


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