Wild Garlic Pesto Basic Recipe
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
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!
Table of Contents
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.
Total Time 15 Min.
Preparation Time 5 Min.
Cook Time 10 Min.
Simple instructions for preparing pesto with wild garlic.
|wild garlic (freshly collected or from the market, follow the instructions!)
|parmesan (finely grated, optional with pesto for fish and pasta)
|pine nuts (or roasted almonds, optional with pesto for fish and pasta)
|Olive oil (I use Greek olive oil)
|primal salt (I use Himalayan salt or ancient salt!)
|black ground pepper (Black pepper tastes better here!)
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.
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 cheese
Finely grate the Parmesan cheese and set aside.
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.
Add olive oil to the pesto ingredients in the blender and mix.
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.
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.
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.
4. Make Wild Garlic Pesto Yourself
Here is a brief overview of how to prepare wild garlic pesto in the classic way:
- Wash the wild garlic cold and hot (put in boiling water for ten minutes).
- Dry the leaves, alternatively spin them dry in a salad spinner
- Remove the coarse stems from the raw leaves
- Cover with olive oil
- Season with salt, pepper, chili
- Add toasted pine nuts or almond flakes
- Add finely grated Parmesan cheese
- Using a hand blender, chop and blend to make wild garlic pesto.
- Alternatively, you can use another kitchen blender or the Thermomix.
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.
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
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
Below you can write to me directly.
Please don’t forget the star rating on the recipe, 5 stars means you liked it!