Wild garlic’s season is here and we need to take advantage of it! You can use wild garlic in pestos (such as Wild Garlic Pesto in this post), in salads or while cooking. It’s delicious and has numerous health benefits we shouldn’t ignore.
Here in central Europe, wild garlic’s season lasts usually from April until June. Since spring can be truly challenging for our immune system, I cannot stress enough how healthy wild garlic is.. And keeping it fresh for consumption might be a hard thing sometimes.
Wild garlic has antibacterial, antibiotic and antiseptic properties, therefore its regular consumption especially during spring time is highly recommended. We need a little boost after winter and wild garlic pesto can make a great substitute for a basil pesto in certain cases. On top of its great taste, wild garlic reduces blood pressure and, hence, heart disease and the risk of stroke.
Wild Garlic Pesto
Total Time: 15 minutes
Per Serving 264 calories
Fat 22 g
Carbs 13 g
Protein 6 g
- 2 cups wild garlic
- 2 tablespoons flat-leaf parsley
- 40 grams pine nuts
- 60 grams Parmesan cheese
- 150 ml olive oil
- 1 red chilli
- 2 tablespoons lemon juice
- salt for seasoning
- First, wash all wild garlic and parsley well and let it drain of excess water. Dry the leaves off with a paper towel.
- Chop wild garlic and flat-leaf parsley.
- Lightly toast pine nuts and squeeze fresh lemon juice.
- Grate Parmesan cheese, slice red chilli and chop toasted pine nuts.
- In a bigger jar mix all ingredients together and close well.
- Store in the refrigerator.
If you are a vegan, leave out Parmesan cheese and don’t worry about taste suffering too much. Fresh wild garlic in a combination with olive oil and toasted pine nuts will deliver an excellent taste, therefore no need for Parmesan supplements.
Wild garlic pesto goes amazingly well on pizzas, in pasta dishes, on top of lamb chops, or with a hearty steak. If you like the flavour (and no, it’s not an aggressive flavour, wild garlic leaves are mild in taste), you’ll love it on any food 😉