To our great regret, the wild garlic season is far too short to fully enjoy the garlic-smelling herb. Luckily, there are some recipes we can prepare now to preserve the aroma of the leaves for longer. How about a tasty wild garlic pesto? Here you will find a recipe with walnuts that goes wonderfully with several dishes.
You can also prepare pesto without pine nuts. Other nuts work just as well and each variety adds a unique flavor to the pesto. This wild garlic pesto with walnuts combines the spicy wild garlic notes with the nutty aroma of the walnut and goes perfectlydifferent dishes, soups and even as a marinade.
Ingredients
- 100 g wild garlic, washed and dried
- 50g walnuts
- 100 ml extra virgin olive oil
- 30 g Parmesan cheese, grated
- Salt and pepper to taste
- 2 tablespoons lemon juice (optional)
Wild garlic pesto preparation
- Toast the walnuts in a dry pan for a few minutes until fragrant but not colored, shaking occasionally.
- Pulse the toasted walnuts in a food processor until they have a sand-like consistency.
- Add wild garlic and lemon juice (if using) and puree until mixture resembles a paste.
- With the food processor running, slowly drizzle in the olive oil to combine and loosen the wild garlic and walnut paste.
- Add the grated cheese, salt and pepper and briefly puree the mixture one last time.
- Pour into jars and drizzle some olive oil over the top to keep the pesto in the fridge.
Also take a look at our otherssimple wild garlic recipes for springan!
How can you make wild garlic pesto last longer?
If you want to make your homemade pesto last longer, it is important that you first pour it into a clean jar and then rinse it with hot water. The second step that extends the shelf life is adding olive oil. Cover the pesto with a little extra virgin olive oil after putting it in the jars and do this again every time you take some. Store the glasses in a cool, dark place, preferably in the refrigerator.
