Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, wild garlic pesto. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.
Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Wild garlic (Allium ursinum, Bear's garlic, or Bärlauch in German) is a wonderful chive cousin and is a very popular European species of garlic. Wild garlic pesto can be used as alternative to basil pesto as addition to pasta, tomato sauces and much more. Pick up the leaves before it had bloomed as apparently the leaves get really bitter after that point.
Wild garlic pesto is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Wild garlic pesto is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have wild garlic pesto using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Wild garlic pesto:
- Take 1 bunch wild garlic
- Get 1 clove garlic
- Prepare 100 g cashew nuts
- Prepare 1 good handful grated cheddar/ or Parmesan
- Get some olive oil
- Prepare salt and pepper
You can find wild garlic during March until May in the forest in Switzerland. These three months can vary according to the weather, but start to look for it when spring is just coming, and it's still cold outside. If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week.
Instructions to make Wild garlic pesto:
- Wash the wild garlic good and roast the cashew nuts without any oil. Let them cool down. Cut the wild garlic in small pieces. I used a food processor but you can use easily a knife or scissors. Then put all ingredients together and blend it all.
- Add more olive oil or water until you like the texture. Season again. Sterilise the jar. Just boil the kettle and pour the boiling hot water in the jar, leave for a bit, then pour it out. You can fill in the pesto now.
- You can eat pesto lovely with pasta, on a pizza, with a puff pastry tarte. And there are so many more ways. Enjoy <3
If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. We are massive pesto fans in this house. Pesto pasta is my go-to dish when I need to rustle up a lunch or dinner in minutes. More often than not it's the jarred variety so the thought of having my own homemade stash of this homemade wild garlic pesto was very appealing!
So that’s going to wrap this up with this exceptional food wild garlic pesto recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
