Spring miracle – that is one possible name for wild garlic, with its exquisite spicy taste and positive effects on health. Storing this herb is no easy task, let alone preserving the important nutrients that it contains. Making pesto is one of the best methods to gain as much as possible from this marvellous herb. Take a look at our photo recipe for wild garlic pesto.
Wild garlic pesto
Freshly picked wild garlic
Nuts (walnuts, hazelnuts, cashew, according to your preference)
Olive oil (or linseed oil, hazelnut oil, etc.)
Rinse wild garlic in a strainer under a stream of cold water, thoroughly. No heat or alcohol is applied to the herb when making pesto, so make sure to wash it properly.
Shake water off of washed garlic and let dry for a while. Put wild garlic in a tall container where you will blend it with a hand blender. If you have a regular blender, fill it with wild garlic leaves.
Start blending the wild garlic. You can already add salt, lemon and olive oil.
You can mix all of the ingredients, including ground nuts, together in a deep plate or bowl. Add as much oil as necessary so that the pesto does not come out too thick.
Store pesto in fridge and put it on e.g. pasta or salmon.
Bottle of vodka or other strong alcohol (brandy, calvados, according to preference; ideally 38 % – 40 % alcohol content)
Freshly picked wild garlic leaves
Wash garlic leaves thoroughly under a stream of cold water. Use strainer for ease, shake off excess water and let dry for a while.
Make space on your table for cutting wild garlic and prepare all necessary implements.
Chop wild garlic as finely as possible and gradually fill your prepared bottle.
Once in a while, press the wild garlic into the bottle with the rear end of a wooden spoon.
The wild garlic is ready to be soaked in alcohol – in our case, vodka.
Slowly fill the bottle to its brim with alcohol. Wait for a while and refill alcohol to brim. Seal the bottle and shake it thoroughly, so that all of the air collects at the top of the bottle.
If you also prepare tincture from other healing plants, we recommend that you label your bottle with a description and date.
Wild garlic tincture
Place the bottle next to a source of heat (stove, heating …) or in the sun and wait for 14 days. Heat will allow the herb to soak well and release beneficial substances. Then simply pour the extract into a smaller container and drink 10 – 15 drops diluted with water every day. The tincture should last for 1 to 3 years, but we recommend that you prepare a new bottle every year.
Pasta or spaghetti with fresh wild garlic are a delicious and healthy dish. As is common with pasta dishes, they are easy to prepare, which is why the dish is very popular. Read our simple guide to preparing delicious pasta with this fantastic herb.
Delicious wild garlic pasta
Spaghetti (or other pasta)
Boil water, add a little oil (so that the pasta does not stick) and a pinch of salt.
Put pasta into boiling water, stir regularly.
Meanwhile, sauté minced garlic on a pan.
Add tomato sauce, salt to taste and heat while stirring regularly.
Add chopped olives into tomato sauce and cook for a while.
When pasta is ready, strain it and put it on a plate.
Pour tomato sauce over pasta.
Cover with grated cheese and toss with finely chopped wild garlic.