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.
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.