The wild garlic season is short and because we and many others love wild garlic so much, we were almost forced to make a wild garlic pesto.
The nice thing is that it’s really extremely quick and easy to do. In addition, it can be kept in the refrigerator for a few days and can be used much more than as a sauce for pasta.
We can imagine the pesto perfectly as a marinade, as a dip for bread or as a base for other sauces or salads. So you can let off steam with it and if the amount of pasta with pesto is too much for you, you can also use it for various other dishes.
In contrast to “normal” pesto, we can do without garlic here and only enjoy the pure, delicious taste. The pesto is also something for people who just can’t stand the smell of garlic.
Wild garlic pesto
- 100 g wild garlic
- 20 g pine nuts
- 2-3 tsp of yeast flakes
- 100 ml of good olive oil
- 3/4 tsp salt
- ½ lemon (zest of it)
- First toast the pine nuts in a pan without oil. This increases their beautiful aroma.
- When the pine nuts have reached the desired browning level, remove them directly from the pan and place in another small bowl until needed. This prevent getting burnt.
- Wash and roughly chop the wild garlic. Cut off the hard stem ends.
- Now have a good mixer ready and add all the ingredients.
- Now mix everything until it has the right consistency.
- Season to taste at the end and fill into a clean, preferably boiled, screw-top jar. Then the pesto will keep in the refrigerator for a few days.