Wild garlic pesto | BRIGITTE.de

Ingredients


For

preparation

  1. Wash the wild garlic and shake or pat the leaves dry with a salad spinner or in a clean tea towel. Roughly chop the wild garlic leaves. Grate Parmesan cheese finely. Grind the almonds finely (for example in a high-performance blender or in the Thermomix®).

  2. Add chopped wild garlic, grated Parmesan and oil to the almonds and puree everything in a blender or with a hand blender. Season with salt and pepper.

  3. Distribute the pesto into screw-top jars and cover them with oil. Close the jars and store the wild garlic pesto in the refrigerator. (Nutritional values ​​apply to 1 tbsp)

Tip

It’s quicker if you use almonds that have already been ground.

Commodity knowledge

The leaves of the aromatic wild garlic can easily be confused with poisonous lily of the valley and autumn crocus. In our video you will find out what is important when picking wild garlic.

Variation ideas for the wild garlic pesto

  • We use wild garlic pesto in our recipe Almonds without skin, but pine nuts, hazelnuts, walnuts, pistachios and pumpkin seeds or sunflower seeds are just as suitable. For a particularly nutty flavor, use roasted nuts.
  • Instead of parmesan cheese The wild garlic pesto also tastes good with other hard cheese, for example Grana Padano or Gruyère.
  • The ingredients for the wild garlic pesto must be not weighed exactly to the gram become. Decide for yourself what consistency you want your pesto to have, very fine or a little coarser, firmer or a little more liquid.
  • If the pure wild garlic note is too strong for you, you can also mix the wild garlic leaves with parsley. Click here for our recipe for wild garlic pesto with parsley.

Wild garlic pesto can be made in no time at all spread prepare. Simply stir one or two teaspoons into cream cheese and treat your loved ones to this spring-like spread at Easter brunch, for example. Equally delicious is wild garlic butter, which you can make yourself just like herb butter and which can be formed into a roll and wrapped in cling film and frozen excellently.
Served with a dollop of pesto, you add a sophisticated touch to creamy vegetable soups, such as cream of asparagus soup or cream of potato soup.
We have put together more wild garlic recipes and the recipe for the classic basil pesto with pine nuts for you here.

How long does wild garlic pesto last?

Wild garlic pesto keeps in the fridge about six weeks. To ensure that the pesto lasts as long as possible, rinse the screw-top jars with boiling water beforehand, as you would when making jam. Make sure you always add the pesto with a clean spoon to be taken and the Cover surface with oil.

Also read our tips on how you can preserve wild garlic.

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