John Myers
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Wild Garlic Emulsion Pesto with Kick
The perfect wild garlic emulsion pesto with kick recipe with a picture and simple step-by-step instructions.
Basic ingredients
- 1 Handful of freshly picked items Wild garlic from the garden
- 1 Handful of freshly picked items Chives from the garden
- 1 Piece whole Lemon (zest and meat)
- 3 piece Sugar cubes
Spices
- 3 piece Coarse white pepper
- 3 piece Coarse black pepper
- 3 piece Dried pepper berries
and add the whistle
- 5 cl. Whiskey bourbon
- 1 piece Ice cubes
- 1 piece Olive oil
it’s all FIX
- Put all the basic ingredients in a tall container and mix well with the hand blender. I proceed as follows.
- In the first round, I move from top to bottom – slowly work my way down on a medium level. As soon as all the ingredients have been crushed as much as possible, the spices are added. The stick remains on the bottom of the vessel.
- Now first add the olive oil (if you feel like the first ration approx. 10 cl.) And the smart ingredients. Now slowly work your way up again with the stick at the middle level.
- Now stir the emulsion once with a spoon and check whether the taste and consistency are right. If you want to season something or want to add olive oil, then add the spices first and then the olive oil. Now mix again from top to bottom. Once at the bottom – just take out the stick.
Important instructions
- Oils and spices that are freshly made at home have a shorter shelf life because no preservatives are added. Therefore, my tip at this point-> 1. Always ensure a supply of dried basic ingredients – because you save time 🙂 2. Always have well-cleaned containers in stock – because you don’t have to search for anything 🙂 3. Always label everything well, especially with the date of manufacture. because otherwise you lose track of things 🙂
application
- This wild garlic emulsion is a pleasure with all potato dishes, salads or excellent with white meat. I think it’s perfect with fish. I have often mixed it with rusks or white bread – added a few kneaded nuts and then processed them into a crust.
Please note !!!!!
- This emulsion must be stored COOL and DARK – i.e. in the refrigerator. It also has a limited shelf life. Personally, I wouldn’t process them for more than 3 days. So if you produce a larger amount – plan well !!! I haven’t tested anything else yet. But I’m busy because I still have wild garlic in the garden.
Just try it out and have fun seasoning
TIP
- Fill the emulsion in such nice bottles as in my example because you can give it away as a gift on the one hand and put it on the table with the place setting and there will be additional supplies. 🙂
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