Wild Garlic Pesto Basic Recipe

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is a chef, food photographer, cookbook author and blogger.
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I will show you my wild garlic pesto recipe in this post.

You can prepare the pesto with wild garlic in two ways:

The simple pesto without parmesan and pine nuts is ideal for the popular wild garlic soup .

The second variant with Parmesan and pine nuts tastes great with pasta or vegetables in general and as a dip for main courses and appetizers.

Conjure up a delicious pesto with wild garlic for your loved ones and enjoy the wonderful, fine garlic taste!

Lots of photos and the cooking video will accompany you as you cook. Good succeed!

1. Recipe Wild Garlic Pesto

Below you will find the instructions.

I look forward to cooking questions and kitchen gossip via the comment function at the bottom of the page.

Wild garlic pesto

Cooked, photographed and written down by chef Thomas Sixt.

Servings 8
Calories 211
Total Time 15 Min.
Preparation Time 5 Min.
Cook Time 10 Min.

Simple instructions for preparing pesto with wild garlic.

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4.88 from 2127 ratings

Store wild garlic pesto in a screw-top jar
Wild garlic pesto recipe image © Thomas Sixt food photographer

Ingredients

100 g wild garlic (freshly collected or from the market, follow the instructions!)
30 g parmesan (finely grated, optional with pesto for fish and pasta)
30 g pine nuts (or roasted almonds, optional with pesto for fish and pasta)
2 Pinches Chili
150 ml Olive oil (I use Greek olive oil)
some primal salt (I use Himalayan salt or ancient salt!)
some black ground pepper (Black pepper tastes better here!)

Instruction

wild garlic
Wash wild garlic, the wild herb is my personal highlight for Easter.

Wash wild garlic

Wash the wild garlic leaves and spin dry.

If you have collected wild garlic, please wash them in hot water, put them in boiling water for ten minutes, see the information in the article, or blanch them briefly.

Sliced wild garlic in a cup
Sliced wild garlic prepared for mixing

Prepare wild garlic leaves

Optionally remove the coarse stems from the leaves.

-> Prepared without the stems, the pesto tastes softer.

–> Roughly chop the leaves and place in a blender jug.

Grate parmesan
Finely grate the parmesan

Grate parmesan cheese

Finely grate the Parmesan cheese and set aside.

Wild garlic with almonds, parmesan and spices for wild garlic pesto
Wild garlic with nuts and parmesan

Ingredients mixing cup

Add the prepared wild herb leaves to the mixing bowl:

–> Add the prepared cheese

-> Optionally add roasted flaked almonds or roasted pine nuts.

–> Season with salt, pepper and chili.

Wild garlic pesto Process the ingredients into wild garlic pesto with a hand blender
Prepare the wild garlic pesto with the hand blender

Prepare pesto

Add olive oil to the pesto ingredients in the blender and mix.

Rinse glasses with vinegar
Cleaning the glasses, rinse the glasses well with vinegar to keep them fresh. © Thomas Sixt food photographer

Prepare glasses

I wash my glasses with vinegar essence and hot water before filling them.

Tip: Drain the hot glasses or rub them dry with kitchen paper.

Store wild garlic pesto in a screw-top jar
Wild garlic pesto recipe image © Thomas Sixt food photographer

Bottle the wild garlic pesto

Pour the wild garlic pesto into a clean glass.

The wild herb pesto can be stored tightly closed in the refrigerator for approx. 5-7 days.

Video

How does wild garlic pesto last longer?

  • Always use a fresh, clean spoon to remove.
  • Place the glass in the back of the fridge.
  • Only take the pesto out of the fridge for a moment to season.
  • Wrap the jar in aluminum foil, this reduces the oxidation process and the pesto stays green longer.
  • Drizzle a layer of olive oil over the pesto about 30 minutes to an hour after pouring.
  • Top up the olive oil layer after each removal.
  • Always close the lid tightly.

How do I make wild garlic pesto in the Thermomix?

  • Wash the wild garlic cold and hot (soak in boiling water for at least ten minutes).
  • Chop Parmesan chunks at speed 9/10 for 15 seconds.
  • Place Parmesan in a bowl.
  • Put the nuts in the Thermomix and finely grind at level 7 for 10 seconds.
  • Alternatively, you can coarsely chop walnuts at level 6 for 5 seconds.
  • Add the nuts from the blender jar to the Parmesan or in an extra bowl.
  • Put the wild garlic and oil in the blender jar, add the spices.
  • Chop wild garlic at level 6-7 for 15 seconds.
  • Add the cheese and nuts, and clean the sides of the blender jar with the spatula.
  • Mix pesto at level 3-4 for 20 seconds.

What do I use wild garlic pesto for?

I have a few suggestions for using wild garlic pesto:

  • Spaghetti with wild garlic pesto is a classic dish.
  • Gnocchi with wild garlic pesto.
  • Antipasti vegetables with wild garlic pesto
  • Prawn pan with wild garlic pesto
  • Risotto with wild garlic pesto
  • Herb soup with wild garlic pesto
  • Wild garlic soup.

The recipes are linked below in the article.

2. Calories And Nutritional Values

3. Wild Garlic Season, Names, Shopping tips

The season for wild garlic is from March to May, wild garlic is a typical spring herb.

You can find wild garlic in the forest, at the market and in the supermarket.

Wild garlic is a real healthy herb and supports detoxification and weight loss.

Those who eat wild garlic don’t “stink” of garlic and the aroma of the wonderful green leaves goes well with soup and vegetables.

You can find my wild garlic soup elsewhere.

Synonyms for wild garlic are: Allium vineale, crow garlic, false garlic, field garlic, stag’s garlic.

Ingredients information from chef Thomas Sixt

Danger! Wild garlic can easily be confused with “lily of the valley” and “autumn crocus”, both of which are poisonous.

It is best to grow wild garlic yourself, buy it directly or do the smell test when collecting it yourself – the wild herb always smells of garlic.

Please always wash the wild garlic you have collected yourself with hot water several times.

My grandmother always poured boiling water over the wild garlic, which she had washed cold several times, and left to stand for 5-10 minutes.

She often added vinegar to the water.

What do you do that for?

The fox tapeworm can stick to the leaves and it is killed at 60°C.

bunch of wild garlic
bunch of wild garlic
Wild garlic leaf in the sunlight
Wild garlic leaf in the sunlight
Wild garlic leaves collected
Wild garlic leaves collected in a cloth bag
Fresh wild garlic
Fresh wild garlic with blossoms for wild garlic soup with fish

4. Make Wild Garlic Pesto Yourself

Here is a brief overview of how to prepare wild garlic pesto in the classic way:

There is a second variant:

Blanch the wild garlic leaves briefly, squeeze them out and then process them as described above.

This pesto tastes lighter and finer because some of the ingredients are lost when blanched in boiling water.

Wild garlic pesto in a glass
Wild garlic pesto is easy © Thomas Sixt Foodfotograf
Wild garlic pesto
Fresh wild garlic pesto

5. Wild Garlic Pesto Walnuts

You can prepare your pesto according to your own taste with different nuts.

Pine nuts or almonds and walnuts are a good idea.

I like to use ground almonds for the almonds.

I chop the walnuts myself, I think finely chopped walnuts taste better in the green sauce.

I have another tip for selecting and preparing the nuts:

Always taste nuts before processing.

They can taste rancid and that spoils the fun of pesto.

Processing nuts Tip from chef Thomas Sixt
cut walnuts
Finely chop the walnuts
Ground Almonds
Ground almonds in a bowl.

6. FAQ About Wild Garlic Pesto

I have summarized the most frequently asked questions about wild garlic and pesto below.

Any questions? You can write to me using the comment function!

How can I recognize wild garlic?

Grinding the leaves of wild garlic releases the characteristic scent of garlic.

While lily of the valley and meadow saffron have no odor.

Wild garlic has a dull green color on the underside of its leaves, while lily of the valley leaves are shiny.

Autumn crocus leaves, on the other hand, are shiny on both the underside and the top.

Wild garlic has a thin stem that sprouts singly from the ground, while lily of the valley leaves always grow in pairs on the stem.

Autumn crocus leaves, on the other hand, grow several leaves from a rosette without a stalk directly from the ground.

How to wash wild garlic?

Always wash wild garlic leaves in hot water: I first wash wild garlic several times in cold water, then I pour the basin with boiling water. Fox tapeworm eggs can adhere to the wild garlic, which are rendered harmless when blanching, cooking or at temperatures above 60 °C –> soaking time 10 minutes.

Should I blanch wild garlic for pesto?

Blanched wild garlic leaves are finer in taste. Hot washing or soaking the leaves for at least ten minutes at a temperature higher than 60°C is sufficient.

Is blanched wild garlic safe?

Bring the water to a boil and season with salt. Place the wild garlic leaves in the boiling water and submerge and stir with a skimmer. Boil the leaves once, then cool them in ice water and continue processing. Possible germs of disease are destroyed by boiling.

What is the shelf life of wild garlic?

It is better to process fresh leaves promptly and not to put them in the refrigerator unwashed.

What is the shelf life of wild garlic pesto?

Bottled in a clean jar disinfected with vinegar, you can store wild garlic pesto in the refrigerator for 5-7 days.

7. More Wild Garlic Pesto Dishes

8. More Ideas For Sauces

Comments, Cooking Questions and Answers

4.88 from 2127 ratings

Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!

  • Absolutely delicious, perfectly successful and 100% recommendation! Greetings Prater

    Reply

    • Hi Prater! Thank you for your praise and the positive message! 🙂 Happy Easter! Kind regards Thomas

      Reply

  • Hi Thomas, your wild garlic pesto tastes delicious! Many thanks for the great instructions 🙂 Greetings Lisa

    Reply

    • Thank you, Lisa, that makes me happy… Was in the forest yesterday and collected. Our wild garlic is feeling late this year. The leaves are still relatively small. In the evening I quickly made wild garlic soup with violets for us with friends. Everyone was happy 🙂 Greetings Thomas

      Reply

  • Hello Thomas, I tried this pesto for the first time. Tastes great! Thanks for the tips and perfect instructions. Greetings Martha

    Reply

    • Hello Martha, I'm glad to read about you here. I wish you continued success! Kind regards Thomas

      Reply

  • Homemade pesto is simply the best thing to serve! 🙂 Whether with wild garlic or other great herbs

    Reply

    • Hello Ninchen, thank you for your feedback, that's exactly how I see it, the green sauce is just a real pleasure. Try the carrot green pesto when you get a chance. –> Really exciting! I wish you a nice Easter and continued success 🙂 Greeting Thomas

      Reply

  • Super Thomas, I've just harvested wild garlic leaves and I'm amazed at the many walkers who walk past the fragrant wild herbs. I made your herb sauce last year and now is the time to do it again. Because it tastes so good following your instructions, I send you compliments, praise and stars!

    Reply

    • Hello Blatthexe, Thank you for your nice lines. am pleased. I've just set up my newsletter, if you want cooking ideas in your inbox once a month just sign up for free! Kind regards and good luck Thomas

      Reply

  • Hello chef Thomas Sixt! Your wild garlic pesto is delicious, I made it yesterday and we all loved it. Thanks for the tips from your kitchen! Kind regards Edith

    Reply

    • Hello Edith, I will answer you very quickly as well. I am also happy about your message and the positive feedback. I hope the pesto will bring you joy for a few more days. Stop by again, you can also send me cooking questions, which I will answer as soon as possible. Kind regards Thomas

      Reply

  • Hello Thomas, The wild garlic is already here! I just found and harvested my first wild garlic. The wild garlic pesto according to your recipe is already in the glass. It worked out great and I'm already looking forward to dinner. Thank you for the fully developed instructions and the many photos. That's really great! Greetings from Stuttgart from Danny

    Reply

    • Hello Danny, Thank you for your feedback and the praise. That makes me happy. Today seems to be wild garlic day because this is the second of three comments. Stay tuned and diligently harvest wild garlic and cook delicious 🙂 Greetings Thomas

      Reply

  • Mega DELICIOUS, I used your instructions for the first wild garlic today and I'm happy. The pesto tastes so fine and is already a pleasure on the bread! What do you like to combine with it? Greetings Karl Heinz from Brandenburg

    Reply

    • Hello Heinz, thank you for your feedback. I was already in the forest and looked for the new wild garlic. The first, young leaves are always particularly fine and have a pleasant taste. Anyway, thanks for your positive message. In addition to the wild garlic pesto, I like wild garlic soup and at the beginning of the wild garlic season I like to add very finely chopped wild garlic leaves to my mashed potatoes . Herb soup will definitely be on the table again this year for Easter. I particularly like that. Also because of the baked egg ! Kind regards and good luck!

      Reply

  • Otherwise I'm only used to (if I admit it) cheap pesto from the supermarket. My friend has now persuaded me to make it ourselves and we chose your recipe for it. Great choice and great result – thank you, thank you, thank you! I've really never eaten such delicious pesto… Do you have any more pesto recipes?? 😀 Kirsten

    Reply

    • Hello Kirsten, I'm really happy about that, I'm looking for wild garlic every week and soon there will be wild garlic oil on the side. I wish you continued success. Kind regards Thomas

      Reply

  • Hellooooo. It all sounds damn delicious and will be tried. What cheese can I use instead of Parmesan? Hard cheese is dabu for me. May only eat young cheese. I look forward to an answer and wish you a happy Easter.

    Reply

    • Hello Siegrun, you can simply leave out the cheese and balance out the quantities with more nuts. Why can't you eat hard cheese? Pecorino is sheep's milk and usually well tolerated. Greetings Thomas

      Reply