Say hello to spring with this nutty and garlicky Wild Garlic Pesto. Simply perfect for making pasta, adding flavor to your fish, lamb or beef or simply spreading on your favorite bread. I’ve made this wild garlic pesto recently and it is absolutely yummy. I love love love pesto but I’ve only known basil pesto all my life until I came to Germany and was introduced to Ramsons or Wild garlic (we don’t have them in the Philippines…no winter). They call it Bärlauch or Baerlauch here in Germany which if translated literally would mean ‘bear’s leeks’. Apparently, about hundred or so years ago, when bears were commonly found in the wilds of Germany, wild garlic was their favorite and much-needed vitamin-packed fresh greens after having their long hibernation. There might not be any bears left in Germany today (other than the Berlin Bear) but Bärlauch can be found growing almost everywhere, in the forests or someplace that is shady. It is one of the things I look forward to when springtime comes.
It is not so much different from the Basil Pesto recipe that I posted before but instead of using almonds I tried sunflower seeds for this wild garlic pesto recipe and I omitted the garlic, believe me, it is garlicky enough! Others also use pine nuts but I think it is fine to try kinds of different nuts, whatever is already available is the best I would say.
Wild Garlic Pesto
- Wash the wild garlic and then pat them dry with paper towels. I do not cut the stems.
- Put all ingredients in a blender or food processor and blitz until smooth or slightly coarse depending on how you like it.
- Transfer into a jar or plastic container and place in the fridge to store.