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Wild Garlic Pesto

April 9, 2015 by Dasha - Amazingly Tasty 5 Comments

Wild Garlic Pesto

It is a wild garlic or Ramsons season, and I simply adore it. It is such an unbelievable plant. If you are a garlic lover, you just canโ€™t skip this plant. Pointed green leaves have amazing garlic-like flavor.

Wild Garlic

The whole plant is edible, and you can use the bulbs as well, but they are very small. The flowers are a beautiful and tasty decoration. With a little imagination, you can do stunning dishes with it. It is usable for salads, soups, and spreads. For example, I make frozen wild garlic soup cubes. I just blend the leaves with water and pour the liquid into an ice cube mold, and then every time I make the soup I just add a Ramsons ice cube for better flavor. And I add it to avocado. And of course I make wild garlic pesto, which can be used just like you would use regular pesto, for pasta or as a bread spread.

Wild Garlic Pesto

Wild Garlic Pesto

Wild Garlic Pesto

The possibilities with wild garlic are really endless. And it is extremely healthy. You can buy it at the farmers market, or, even better, pick it up yourself if you like hiking in nature. If you live in Europe or the U.S. you can easily find it in pretty much every forest, especially on riverbanks. I even keep a few plants in my backyard.
Wild garlic can be easily identified because of its strong garlic scent, but it can sometimes be mistaken for some other plants that can be poisonous. If you decide to pick it up yourself, be careful and be 100% sure you picking the right plant. If you are not, I recommend you buy it instead.

Wild Garlic Pesto

Wild Garlic Pesto
 
Print
Prep time
10 mins
Total time
10 mins
 
Author: Amazingly Tasty
Ingredients
  • 3.5 oz (about 100 grams) of wild garlic
  • ½ cup (about 70 grams) of pine nuts
  • ¼ cup (about 60 grams) of extra virgin olive oil
  • ยฝ teaspoon of salt
Instructions
  1. Place washed and dried wild garlic leaves, pine nuts, and salt into a food processor and pulse until everything is chopped.
  2. Slowly add the olive oil and process until smooth.
  3. Use it as a pasta sauce, salad dressing, or spread onto bread.
3.3.3077

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Related

Filed Under: BREAKFAST, DAIRY FREE, GLUTEN FREE, RAW, SIDE DISH, SNACK, VEGAN, VEGETABLE, VEGETARIAN Tagged With: HEALTHY, OLIVE OIL, PESTO, PINE NUTS, QUICK AND EASY, WILD GARLIC

« Beet and Avocado Deviled Eggs
Wild Spring Salad with Edible Flowers »

Comments

  1. Gina says

    April 2, 2016 at 2:42 pm

    I’m definitely going to make this, we found a load of wild garlic on our walk the other day and I was wondering what I could do with it. I love the frozen garlic cubes too, going to give that a go also. Can you freeze the Pesto do you know?

    Reply
    • Dasha - Amazingly Tasty says

      April 4, 2016 at 9:17 am

      Hi Gina. Yes you can freeze pesto or make a cubes. But you have to store it in tupperware or some other plastic or glass container with lid otherwise all the things you have in your freezer will smell like a garlic ๐Ÿ™‚

      Reply
  2. Georgie says

    April 15, 2015 at 11:44 pm

    Woah this looks beautiful (and delicious) I don’t think I’ve heard of wild garlic before so I’m super intrigued

    Reply
    • Amazingly Tasty says

      April 17, 2015 at 9:36 pm

      Thanks Georgie ๐Ÿ™‚

      Reply

Trackbacks

  1. Wild Spring Salad with Edible Flowers says:
    April 16, 2015 at 8:37 pm

    […] garlic, like reducing blood cholesterol levels and high blood pressure. I have already published a Wild Garlic Pesto recipe, and I wrote about some other uses of this edible wild plant. While wild garlic is really […]

    Reply

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