Make wild garlic pesto yourself – how it works!
Time for wild garlic again! Have you always wanted to collect wild garlic yourself and prepare a delicious wild garlic pesto? We show you how it’s done and have put together 28 recipe ideas with wild garlic pesto for you.
Make wild garlic pesto yourself: step by step
Making wild garlic pesto is not difficult at all. The most important ingredient is of course wild garlic – you can collect the wild garlic yourself between mid-March and mid-May or buy it at the market or in the supermarket. Before preparing, you should look through the wild garlic leaves and remove small branches and unrelated leaves. Like all wild herbs, you must also wash the wild garlic thoroughly and then spin dry with the salad spinner. Then either chop the wild garlic leaves with a knife , add a little oil to the blender or chop with oil using a hand blender . Speaking of oil: here you are with olive oil On the safe side, the more intensive walnut oil tastes just like the neutral sunflower oil and rapeseed oil can also be found in the wild garlic pesto.
Another ingredient that shouldn’t be missing is pine nuts . So that they develop their aroma even better, you should roast the pine nuts in a pan until golden brown. You can also replace the more expensive pine nuts with other ones. For example, sunflower seeds , pumpkin seeds or walnut kernels fit into the wild garlic pesto – if you love the nutty taste, you can mix several kernels.
The third important ingredient is parmesan , which you grate into the pesto . Since parmesan itself tastes salty, you no longer have to salt the pesto as much. You can add pepper and salt later to taste. If the pesto still tastes too mild, you can also add garlic to the blender. But when it comes to salt, pepper and garlic, it’s better to add it more carefully and season it later if necessary. If you prefer to soften the wild garlic aroma, replace half of the wild garlic with basil .
Collect wild garlic: how to find the best leaves
Wild garlic is a wild herb, if you want to collect the wild garlic yourself, you should take a close look: the lanceolate wild garlic leaves are similar to the lily of the valley and the autumn timeless ones – but they are poisonous! However, the leaves of wild garlic smell of garlic at the interface, so you can differentiate them safely. The small, white umbel-like flowers, which differ greatly from the purple autumn timeless and the snowdrops, give another clue. Of course you can also buy wild garlic at the weekly market and in many supermarkets. So you are on the safe side – you should still select unrelated wild garlic leaves and weeds and wash the herb thoroughly.
Preserve fresh wild garlic pesto
Fresh wild garlic pesto can be kept in the fridge for several weeks . If you have worked properly and sterilized the glasses beforehand, the time will increase. If you omit parmesan and roasted pine nuts, the pesto can last up to a year. Then just add pine nuts and hard cheese before serving.
You should smooth the surface of the pesto and cover it with a thin layer of olive oil, then it will be better preserved. This also applies to already opened pestos. If you want to have some of it for a longer time, you can put the pesto in large ice cube molds and freeze it – this way the pesto stays in the freezer for 3 to 6 months, but loses its aroma over time.