Wild garlic pesto

Sometimes the simple things are the best, like a quick and easy wild garlic pesto. And that’s definitely the case here.

The pesto not only tastes classic with spaghetti, but also great with a delicious risotto or Tagliatelle with Salmon… At the end I simply add a spoonful or two of the pesto. Stir and wow! A whole new dish.

But what exactly is wild garlic?

Allium ursinum, known as wild garlic, ramsons, cowleekes, cows’s leek, cowleek, buckrams, broad-leaved garlic, wood garlic, bear leek, Eurasian wild garlic or bear’s garlic, is a bulbousperennialflowering plant in the amaryllis family Amaryllidaceae. It is native to Europe and Asia, where it grows in moist woodland.^[2] It is a wild relative of onion and garlic, all belonging to the same genus, Allium. There are two recognized subspecies: A. ursinum subsp. ursinum and A. ursinum subsp. ucrainicum.^[3]

Wikipedia

The basic taste of wild garlic is garlic and anyone who loves garlic will not be able to avoid wild garlic. You can also now buy it in the supermarket or pick it yourself if you are lucky.

But you have to be careful, because he looks like the poisonous plants autumn crocus and ladybell. Look, I found this ingenious graphic for it:

Unfortunately it is in german, but simply by looking at the various plants, you get the idea.

But the best tip his to simply grind the leaves between your fingers while collecting. If it smells like garlic, it most likely is wild garlic. But to be on the safe side, go to the supermarket and buy it from there.

But how do I make the wild garlic pesto:

Very simple – you need a stabilizer or blender, wild garlic (obviously), parmesan, pine nuts and a really good olive oil. And I always like to add some lemon zest, it gives it such a nice freshness! 😉

And of course mason jars. I think * these jars *are perfect. I like the small ones (250ml) because they make great gifts.

However, you should always wash the glasses with boiling hot water, regardless of whether you are using them for the first time or the umpteenth time. But be careful not to burn yourself with the hot water. Use a *kitchen tongue* to handle the hot glasses later.

And so that the pesto stays fresh longer, always cover it with fresh oil and store it in the fridge. And if there is some wild garlic pesto spots on the inside of the glass, simply wipe away the rest with a clean paper towel.

The pesto can be kept in the fridge for about 10 days and even longer if you freeze it in portions.

So remember, in order to have a lot of fun with the pesto, make sure that the rim of the glass is clean and dry. Always rinse glasses with boiling water and use small glasses, as these are ideal for gifts.

And if you fancy a pesto with rocket, then have a look here.

Enjoy the meal!

love,
sabrina x

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