Wild garlic pesto is a delicious sauce with a particularly good taste, an easy and quick plant-based recipe.
Pesto, sauce, and pâté are all excellent creams to use for pasta, as a base for crostini or a veggie bruschetta, as a condiment for cooked vegetables (asparagus, carrots, potatoes, celery, zucchini) or as a little cream on top of cheeses. It’s an excellent substitute for green sauce.
SEASONALITY of wild or woodland garlic: the leaves are found in the damp undergrowth or along streams in the shade from March to May, the season changes based on the climate and the altitude (can vary from 0 to 4921 ft a.s.l.) of the harvesting area.
It’s better to prefer the smaller and more tender leaves that appear before the flower blooms. The larger ones are more fibrous but still edible.
PESTO RECIPES
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
- Energy 138.92 (Kcal)
- Carbohydrates 2.50 (g) of which sugars 0.35 (g)
- Proteins 1.30 (g)
- Fat 14.23 (g) of which saturated 1.37 (g)of which unsaturated 0.02 (g)
- Fibers 0.42 (g)
- Sodium 74.90 (mg)
Indicative values for a portion of 1 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
Wild Garlic Pesto
- 8 walnuts (or 1.76 oz of dried fruit and/or oil seeds)
- 1 bunch Wild Garlic (1.41 – 1.76 oz)
- 2 pinches Salt
- 4 tbsp extra virgin olive oil
- 0.67 tbsp Lemon juice (or orange)
- 0.71 oz Pecorino Romano (or Parmesan or Trentingrana – for VEGANS nutritional yeast flakes)
Tools
- Chopper
Wild Garlic Pesto
Wash the wild garlic leaves thoroughly and dry them with a salad spinner.
In a mini blender, grind the dried fruit and/or oil seeds with a little salt first, then add the chopped wild garlic leaves, continue blending, and finally add the lemon juice (optional) and the extra virgin olive oil. Blend until the desired consistency is achieved.
How to dress pasta with the pesto?
Dilute the pesto with pasta cooking water and optionally add grated cheese or nutritional yeast flakes, mix everything together.
Pour the creamy pesto over the freshly drained pasta, stir, and serve immediately.
Wild Garlic CREAM Recipe
Ingredients:
– 0.71 oz Wild Garlic
– 1.76 oz Ricotta
– 1.76 oz Mascarpone (or other spreadable cheese)
– q.b. Extra virgin olive oil
– q.b. Salt
Procedure: Place the wild garlic leaves, the salt in the chopper and blend. Then add the ricotta and mascarpone and continue mixing, finally pour in some extra virgin olive oil.
Wild Garlic PÂTÉ Recipe
Ingredients:
– 1.06 oz wild garlic leaves
– 2.12 oz Sun-dried tomatoes (in oil)
– 0.71 oz Extra virgin olive oil
– a little Salt
Procedure: blend the wild garlic, sun-dried tomatoes, and a little salt in the food processor. Finally, add the extra virgin olive oil and finish mixing everything.
Procedure: blend the wild garlic, sun-dried tomatoes, and a little salt in the food processor. Finally, add the extra virgin olive oil and finish mixing everything.
Wild Garlic SAUCE Recipe
Ingredients:
– 0.71 oz wild garlic pesto
– 3.53 oz Greek yogurt
Procedure: Pour the ingredients into a bowl and mix until the mixture is homogeneous.
STORE Wild Garlic Pesto (or Cream, Pâté, Sauce)
They keep for up to 4 days in the refrigerator in an airtight container, sprinkle a drizzle of extra virgin oil on top to prevent mold and oxidation.
