Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to make a special dish, wild garlic pesto. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Wild Garlic Pesto is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Wild Garlic Pesto is something which I’ve loved my entire life. They’re fine and they look fantastic.
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 first prepare a few ingredients. You can have wild garlic pesto using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Wild Garlic Pesto:
- Make ready fresh wild garlic leaves, thoroughly washed
- Prepare cashew nuts
- Get Parmesan, grated
- Make ready olive oil
- Get lemon juice
- Make ready salt and black 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. Pesto is a fresh product, use within three weeks.
Instructions to make Wild Garlic Pesto:
- Drain the wild garlic, and discard any huge leaves. Remove and discard the stalks. Chop the leaves roughly and place in a food processor.
- Whizz until the leaves are well broken up, then add the nuts, the Parmesan, and a slosh of olive oil. Blend.
- Scrape the green mush down the sides and add another splash of olive oil if needed, with a squeeze of lemon juice and salt and pepper to taste.
- Whizz again until you have a puree that's as smooth as you want it. Taste and add seasoning if needed. Scrape into a bowl or jar. It will keep in the fridge, covered, for up to a week.
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. We are massive pesto fans in this house. Pesto pasta is my go-to dish when I need to rustle up a lunch or dinner in minutes. More often than not it's the jarred variety so the thought of having my own homemade stash of this homemade wild garlic pesto was very appealing!
So that is going to wrap this up for this special food wild garlic pesto recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
