Wild garlic pesto: a simple and tasty recipe
Wild garlic is a wild plant that grows in woods and shady areas, especially in spring. Its green, fragrant leaves resemble classic garlic but have a more delicate and aromatic flavor. It is said that bears, just out of hibernation, feast on them to cleanse themselves, and that’s where its name comes from!
If you want to try this plant in the kitchen, it is advisable to cultivate it in your garden or in a pot because in some regions, picking it in the wild is prohibited. Wild garlic pesto is a very easy, no-cook recipe, perfect for those who love the intense flavor of garlic. It is ideal for seasoning pasta, crostini, or as a base for other preparations. It is made with just a few ingredients: wild garlic leaves, extra virgin olive oil, almonds, and Parmesan cheese. The result? A fragrant and tasty condiment, ready in just a few minutes!
Let’s discover together how to prepare it! Before I remind you of other recipes with pesto
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 301.30 (Kcal)
- Carbohydrates 8.50 (g) of which sugars 0.57 (g)
- Proteins 4.71 (g)
- Fat 29.41 (g) of which saturated 4.70 (g)of which unsaturated 4.26 (g)
- Fibers 1.48 (g)
- Sodium 295.21 (mg)
Indicative values for a portion of 59 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4 cups wild garlic (leaves)
- 1/3 cup almonds
- 1/3 cup Parmesan cheese
- 2/3 cup extra virgin olive oil
- to taste salt
Tools
- 1 Immersion blender
Preparation
Wash and dry the wild garlic leaves thoroughly. You can pat them with a clean cloth or let them air dry.
Place in the mixer: the wild garlic leaves, almonds, Parmesan cheese, and a pinch of salt.
Blend in pulses, gradually adding the extra virgin olive oil until a smooth cream is obtained. Transfer the pesto to a glass jar and cover it with a drizzle of oil to preserve it better in the refrigerator.
NOTES
This pesto is ideal for seasoning pasta, even combined with ricotta for a more delicate taste. Excellent spread on crostini or as a base for other sauces.
If you liked the recipe or have any questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
FAQ (Frequently Asked Questions)
Can I substitute almonds with another type of nut?
Of course! You can use walnuts, pine nuts, or cashews for a slightly different flavor. Choose based on your taste or what you have in the pantry!
