Alimonia

Wild garlic pesto: easy to make yourself

9.4.2024

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Author:

Alimonia

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Hearty dishes

∙ Gluten-free & vegan∙

The forests are full of wild wild garlic and its garlicky smell is unmistakable. As its season is short-lived, this wild garlic pesto recipe is perfect - because you can still enjoy fresh wild garlic😊 even after the season is over. It is super tasty with pasta, potatoes and gnocchi or as a topping on tarte flambée and pizza. This simple quick recipe can be used to make many other delicious herb pestos. Instead of wild garlic, for example, basil or sage would be perfect! Do you already know my gluten-free tagliatelle with sage pesto? Important: Always collect the right wild garlic and don't confuse it with its poisonous friends, lily of the valley and autumn crocus. You can find out how to recognize the right wild garlic in my latest blog post on "Spring fatigue". Have fun trying it out and enjoy the wild garlic season😊

Ingredients

100g wild garlic, washed
50g sunflower seeds or pine nuts
50g vegan parmesan or yeast flakes, alternatively parmesan (not vegan)
200ml olive oil
Salt
Pepper

This is how it's done

Preheat the oven to 50 degrees top/bottom heat. Sterilize the jars with lids in the oven for approx. 20 minutes.
Wash the wild garlic thoroughly and spin dry in a salad spinner. Roughly chop the wild garlic.
Roast the sunflower seeds without fat in a small pan until light brown.
Finely grate the parmesan.
Process the wild garlic, roasted sunflower seeds, Parmesan and olive oil in a food processor to form a paste. Add a little more olive oil if necessary. The pesto can be a little coarse.
Season to taste with salt and pepper and pour the pesto into the sterilized jars.
Label the jars nicely and store in the fridge.

Note: The pesto will keep for approx. 3-4 weeks in the fridge. Begun pesto should always be lightly covered with oil.