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Wild Garlic Pesto

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. Nutty and garlicky Wild Garlic Pesto. Simply perfect for making pasta, adding flavor to your fish, lamp or beef or simply spreading on your favorite bread. | www.foxyfolksy.comI’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.

Nutty and garlicky Wild Garlic Pesto. Simply perfect for making pasta, adding flavor to your fish, lamp or beef or simply spreading on your favorite bread. | www.foxyfolksy.com

pesto pasta t

Basil Pesto Pasta with Scallops

 

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.       Nutty and garlicky Wild Garlic Pesto. Simply perfect for making pasta, adding flavor to your fish, lamp or beef or simply spreading on your favorite bread. | www.foxyfolksy.com

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Wild Garlic Pesto

Nutty and garlicky Wild Garlic Pesto. Simply perfect for making pasta, adding flavor to your fish, lamp or beef or simply spreading on your favorite bread.

Course Side Dish
Cuisine American, European
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 jar
Author Bebs

Ingredients

Instructions

  1. Wash the wild garlic and then pat them dry with paper towels. I do not cut the stems.
  2. Put all ingredients in a blender or food processor and blitz until smooth or slightly coarse depending on how you like it.
  3. Transfer into a jar or plastic container and place in the fridge to store.

 

 

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 2 Comments
    1. You can use almonds. I do not know how long exactly it can last but it usually stores well in the fridge. Weeks or even a month (based on my experience?).

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