Wild garlic pesto

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Wild garlic, wood garlic or ramsons (Allium ursinum) represent a spring favorite in our parts. Although the season is over, this pesto remains for the next few months.

Growing up, you can hardly miss this spring gem. When the forest floors are covered in green, the air smells of garlic. This wild relative of chives is native to Europe and Asia, but extra caution is applied when harvesting: the inexperienced can easily mistake the plant for poisonous looks.

But do not worry. In season, wild garlic can be purchased even from supermarkets, although the season is quite short.

To store wild garlic for later consumption, you can turn it into a delicious pesto, which can be added to your favorite dishes.

To make the pesto you will need wild garlic, olive oil, Parmesan, pine nuts and a pinch of salt.

Start by lightly toasting the pine nuts, so they develop their flavor. You can easily roast them in a pan on your stove, stirring frequently, and be vigilant not to burn them. When roasted, walnuts should look like this:

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Cool the walnuts. Wash and dry your wild garlic. Grate Parmesan. You can play with quantities as you like, there is no general rule here. Then combine the ingredients in a processor and grind well.

Put the pesto in a jar, big enough for the pesto to go almost to the top, then pour in more olive oil, until it completely covers the pesto. This pesto is kept in the fridge for months.

Wild garlic pesto

Preparation time: 15 minutes Total time: 15 minutes

Wild garlic, wood garlic or ramsons (Allium ursinum) represent a spring favorite in our parts. Although the season is over, this pesto remains for the next few months.

Ingredients

  • 6 cups or 1 l of wild garlic
  • 60 g pine nuts
  • 90 g freshly grated Parmesan cheese
  • pinch of salt
  • 100-120 ml of olive oil

Instructions

  1. Start by lightly toasting the pine nuts, so they develop their flavor. You can easily roast them in a pan on your stove, stirring frequently, and be vigilant not to burn them.
  2. Cool the walnuts. Wash and dry your wild garlic. Grate Parmesan. Then combine these ingredients in a processor or blender and blend until the ingredients are finely chopped. Then pour about half of the olive oil slowly while blending.
  3. Put the pesto in a jar, big enough for the pesto to go almost to the top, then pour in more olive oil, until it completely covers the pesto. Keep refrigerated.

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