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Wild garlic paste – keeps until next season

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Ingredients for 1 servings:

  • 250 g wild garlic
  • 500 ml sunflower oil, cold squeezed
  • 15 g salt
  • n. B. Sunflower oil for refilling

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the wild garlic leaves. Dry them on spread-out kitchen towels; if possible, no water should cling to them. Cut the wild garlic leaves into strips and blend them finely with the sunflower oil and salt. Fill small jars, ensuring there are no dirty edges. Apply a thin layer of oil on top. This wild garlic paste will keep unrefrigerated until the next wild garlic season. Store opened jars in the refrigerator. Wild garlic contains alliin, which oxidizes to allicin when crushed. This allicin has antibacterial and germicidal properties. Therefore, the pesto and paste will keep even without refrigeration. I got the recipe from Sonja Klancnik, a farmer at the Arlitscher Hof in Eisenkappel, Carinthia.

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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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Wild garlic pesto – keep until next season