Wild garlic pesto is healthy and tastes delicious. There are numerous preparation ideas online, with and without nuts. But what can you use it for? We have several suggestions for wild garlic pesto recipes.
Surprise the family with the next lasagna recipe!
Spicy and juicy at the same time, with delicious bechamel sauce and wild garlic pesto - the next recipe interprets itpopular classicnew and perfect for spring and summer. Bonus point: The lasagne is made without minced meat and is therefore much quicker and easier to prepare. The whole family can enjoy this delicious dish in less than 1 hour.
Tip: Wild garlic is only in season for a short time. With wild garlic pesto you can preserve or freeze the vegetables and then always have some with you when you need them.
The ingredients for the pesto:
- 50 g pine nuts
- 1 garlic clove, chopped finely
- 50 g Parmesan, chopped or grated
- 50 g wild garlic leaves, roughly chopped
- 50 g basil, coarsely chopped
- 150 ml olive oil
The ingredients for the bechamel sauce:
- 900 ml milk (low fat)
- Juice of one lemon
- 2 tbsp lemon zest
- 1 Lorbeerblatt
- 60 g spelled flour
- 60 g butter, unsalted
- 125 g mozzarella, grated
- 1 teaspoon nutmeg, freshly ground
Aside from that:
- 6 lasagna sheets (not pre-cooked)
- 20 g Parmesan for garnish
- 20 g pine nuts
Preparation:
1. Make wild garlic pesto yourself.Put the pine nuts in a pan and roast them until golden brown, grind them finely and mix them with the pureed garlic to form a paste. Add parmesan, stir, add wild garlic and basil, salt, drizzle with olive oil and puree the whole thing. Add lemon juice and lemon zest, season with pepper and set aside.
2. Prepare bechamel sauce.Pour milk into a saucepan, heat it up, add bay leaf and take it out again after 1-2 minutes. Meanwhile, in another pot, melt butter over medium heat, stirring until a creamy consistency is formed. Add milk to the butter mixture, reduce heat and simmer for another 5 minutes. Then add mozzarella cheese and let it melt. Season, salt and remove from heat.
3. Layer the lasagne and bake.First preheat the oven to 200° Celsius without fan circulation. Then spread a rectangular baking dish with Beschamel sauce and layer the lasagna. First lay the lasagna sheets, then alternately drizzle with wild garlic pesto and bechamel sauce. Continue until all the lasagna sheets are used up. Let them bake for about 15 minutes, take them out of the oven, garnish with parmesan and pine nuts and let them bake for another 10 minutes. Then remove from the oven and let cool at room temperature for 10 minutes.
Party with friends? Make last-minute asparagus pasta!
Filini are actually used for soups. Since they can hold great sauces, they are increasingly being used for quick pasta dishes. They are also great as party food because they look similar to spaghetti, but are easy to portion. The next recipe is the perfect example - quick, tasty and filling, the asparagus noodles are great as a souvenir for an evening with friends.
The necessary ingredients:
- 250 g Filini pasta (or other pasta of your choice)
- 125 g peas, fine – canned
- 300 g asparagus tips
- 3 TL Rahmsahne
- 40 g Parmesan, grated (or vegan alternative)
- Wild garlic pesto (see ingredients and preparation in the recipe above)
Preparation:
1. Pour water into two pots and bring to the boil. Add the Fillini pasta to the first pot, add the asparagus tips and peas to the second. Simmer the Filini noodles for 4-5 minutes and the vegetables for 3 minutes. Do not shake the pasta water away, but set it aside.
2. Put the pasta in a deep pan, pour 6 spoons of wild garlic pesto, the cream and 4 spoons of pasta water into the pan. Stir and simmer over low heat until sauce thickens. Garnish with peas, asparagus and 25 g grated Parmesan. Season to taste and serve.
Crispy potatoes with wild garlic pesto and mayonnaise
Crispy potatoes, wild garlic pesto and mayonnaise – an irresistibly delicious combination! Great asSide dish for grilled foodor suitable as party food. You need the following ingredients:
- 1.2 kg early potatoes variety Charlotte, halved or quartered
- 2-3 tbsp olive oil
- 1/2 tsp marjoram
- 1/2 tsp Paprika
- 1/4 TL Cayenne-Pfeffer
- 1 tsp salt
- 6 TL Mayonnaise
- 4 tbsp wild garlic pesto
Preparation:
1. Preheat the oven to 200°C with circulating air. Put the potatoes in a pot. Fill the pot with cold water so that it completely covers the potatoes. Bring the water to the boil and simmer the potatoes for about 8 minutes until they are cooked through. Then shake away the potato water and let the potatoes dry on kitchen paper.
2. Place the potatoes in a baking tray, drizzle with olive oil, season and salt. Bake for about 9 minutes, stir, bake for another 9 minutes until the potatoes turn golden and crispy.
3. Garnish the potatoes with the wild garlic pesto and mayonnaise. Serve the dish warm.
