Florentina Lewis
Making wild garlic pesto yourself is a good and tasty idea for spring. Wild garlic pesto tastes fresh with pasta or as a dip – but it can also be stored well. Our recipe for vegan wild garlic pesto is very easy to make yourself.
The wild garlic season in spring is much too short for most wild garlic fans. So it makes sense to preserve wild garlic together with olive oil and salt and to enjoy it all year round as a delicious wild garlic pesto. Wild garlic pesto goes well with freshly cooked pasta or potatoes and as a dip with bread.
The ingredients for homemade wild garlic pesto
To make three jars of vegan wild garlic pesto yourself, you only need a few ingredients:
- 300 grams wild garlic
- 100 milliliters of olive oil
- 1 teaspoon of salt
- three jars with screw caps
Make wild garlic pesto yourself – that’s how it works
Wash the wild garlic leaves and gently shake dry. You can also spin them dry in a salad spinner or spread them out on kitchen towels to dry.
Cut the wild garlic leaves into about three to four parts and process them into pesto together with the olive oil and salt using a hand blender.
Pour the pesto into the glasses. The glasses should be filled to the brim if possible.
Cover the wild garlic pesto with a few drops of olive oil, then it will last longer.
Wild garlic pesto variations
Pine nuts, walnuts, hazelnuts, pumpkin seeds or cashew nuts provide a nutty note. Just add about 80 grams of nuts and puree before pureeing.
Cheese also goes well with pesto. With Parmesan, Pecorino cheese or aromatic mountain cheese, the wild garlic pesto gets a fine taste.
The wild garlic can also be mixed with basil or parsley. Simply replace half of the herbs with another variety.
Recipe for wild garlic and almond pesto
- 100 grams wild garlic
- 40 grams of almonds
- 40 grams of parmesan
- 60 ml olive oil
- salt and pepper
Rinse the wild garlic, shake dry and puree with the almonds and olive oil using a hand blender. Stir in freshly grated Parmesan and season with salt and pepper.
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