Wild Garlic Recipes – 3 Great Ideas

Versatile wild garlic recipe: wild garlic pesto

This wild garlic recipe made from 60 grams of fresh wild garlic, 70 grams of walnuts, 70 grams of Parmesan, and 150 milliliters of rapeseed oil is very simple and versatile. If you go collecting wild garlic, be careful not to confuse it with the poisonous garden plant, the lily of the valley.

1. Separate the stalks from the wild garlic and cut the leaves into fine strips.
2. Briefly toast the walnuts in a pan without fat.
3. Now put all the ingredients in a tall container and puree it finely.
4. Seasoned with a little salt and pepper, the wild garlic pesto is ready. Wild garlic pesto tastes good with pasta, but also with asparagus, meat dishes, or on its own on white bread.

Wild garlic soup with white wine

On a not-so-warm summer day, you can also enjoy a hot wild garlic soup. You need a bunch of wild garlic, two diced shallots, 40 grams of butter, 40 grams of flour, 600 milliliters of vegetable stock, 150 milliliters of white wine, 250 milliliters of cream, and some salt and cumin for seasoning.

1. Put the butter in a pan and sauté the shallots in it. Then add the flour. Don’t forget to stir so the roux doesn’t burn.
2. Now deglaze the roux with the liquid ingredients and season the soup with salt and caraway.
3. Only at the very end do you add the wild garlic, which you previously cut into fine strips, and let it simmer briefly in the soup before you puree it and then serve.

Green spaetzle with wild garlic

Anyone who thinks spaetzle has to be white is wrong. These wild garlic spaetzle taste particularly spicy and can be combined with a dark sauce or cheese.

1. Finely chop 200 grams of wild garlic, and add an egg and some salt. Then puree the wild garlic mixture.
2. Make spaetzle dough from 250 grams of flour, wild garlic, and 4 to 5 eggs. You should beat the batter until bubbles form.
3. After 30 minutes of resting time, you can either scrape the spaetzle into boiling salted water or use a spaetzle press.
4. As soon as the spaetzle rise to the surface, they are ready and can be skimmed off.