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Wild garlic paste

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Ingredients for 4 servings:

  • 100 g parsley, flat
  • 200 g wild garlic, young leaves
  • 2 tbsp milk
  • 500 g sour cream

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and dry the parsley and wild garlic, then remove the stems. Purée three-quarters of the herbs with the milk in a blender. Gradually add the sour cream and the remaining herbs and blend until smooth. It tastes great for seasoning herb pasta, salad dressings, risotto, etc. The paste will only keep for 2-3 days in the refrigerator. It’s best to store the mixture in ice cube trays in the freezer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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