Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, wild garlic pesto. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Wild garlic pesto is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Wild garlic pesto is something which I’ve loved my whole life. They are nice and they look wonderful.
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.
To begin with this particular recipe, we have to prepare a few ingredients. You can have wild garlic pesto using 6 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Wild garlic pesto:
- Prepare 1 bunch wild garlic
- Take 1 clove garlic
- Prepare 100 g cashew nuts
- Take 1 good handful grated cheddar/ or Parmesan
- Make ready some olive oil
- Get salt and pepper
Wild garlic pesto is a great way to conserve wild garlic to enjoy it a few weeks more. 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. Homemade Wild Garlic Pesto is very easy to make and is essentially a paste of ramps (wild garlic), Parmesan, garlic and nuts with some olive oil.
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 use wild garlic you get the green and the garlic all in one - time and dosh saving has only got to be a good thing right? (Skip to Recipe) Wild Garlic Pesto on Pasta is a Springtime Favorite Memories Triggered by Wild Garlic The sense of smell can trigger strong memories, no matter how faraway they may be. Wild garlic, also known by many other names, such as ramps, spring onion, ramson, wild leek, bear's garlic, and wood leek, is probably my most faithful olfactory trigger. Pesto is a fresh product, use within three weeks. If you can make it last that long! What you get: Is a serious Pesto; a deep dark green Pesto with attitude, a Pesto that will slap you in the face with the unmistakably strong taste of wild natural garlic and its lush woodland dwellings.
So that’s going to wrap this up with this special food wild garlic pesto recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
