Wild garlic is an edible plant with medicinal properties. It improves digestion, has antibacterial properties and lowers blood pressure. It is used for colds and respiratory problems among others, so it is worth using it as frequently as possible.
Needless to say, it is best when fresh but when dried it is also good for marinades and sauces. If you have an excess of fresh garlic, you can freeze it. Just clean it, wash it in water, dry it on a paper cloth and chop it up.
Ingredients for pesto.
- 150 g of fresh wild garlic
- 150 ml of olive oil
- a pinch of salt (I used Himalayan)
- 60 g of nuts (I used pistachio)
How to make wild garlic pesto.
Rinse the garlic in water, dry with a paper towel and cut into large pieces. Transfer it to a high container. Add nuts, olive oil and a pinch of salt. Blend.
Good to know when making pesto.
You can also add lemon juice to the pesto. One tablespoon of it is enough for the amount of ingredients given above.
The nuts that you can use for pesto are walnuts, pine nuts, pistachios or Brazilian nuts.
How to serve pesto:
- with pasta
- as sandwich addition
- ingredient when baking breads and rolls
- add to potato pure
- add to sandwich spreads
- as sauce for drizzling salads
- as marinate
- add to vegetables when baking
- add when serving soups
Do you like dishes served with pesto? If so, then try our recipe for Tomato soup with mozzarella and pesto.