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This delicious wild garlic pesto is quick and easy to prepare. Tasty and delicious, it's the perfect accompaniment to spring dishes and aperitifs. Beware, it's highly addictive!
And if you like pesto, you'll love this Nettle Pesto (believe me, it's really worth the detour, it's surprisingly delicious!), this avocado pesto or the classic basil pesto.
💙 Why you'll love it
- It's an original change from classic pestos. It's sure to liven up your recipes!
- It has a long shelf life, making it ideal for batch cooking.
- It's super simple and can be used in so many recipes, not just pasta.
- It's seasonal and gluten-free (Parmesan doesn't normally contain gluten).
🧀 Ingredients
These are the main ingredients, and the quantities can be found in the recipe card below.
- Wild garlic: pungent and spicy, wild garlic is eaten from late February to late April, depending on the region!
- Olive oil: I recommend using a good olive oil, such as extra-virgin, as this is one of the crucial ingredients in this recipe.
- Parmesan cheese: I recommend buying it in blocks and grating it yourself at the last minute - it's so much better!
- Walnut kernels: I recommend that you buy the walnuts and then crack them to obtain the kernels, which will cost you much less than buying pre-prepared walnut kernels. You can also replace them with pine nuts, almonds, hazelnuts, macadamia nuts, etc...
🤔 Where to use this wild garlic pesto?
The best thing about this wild garlic pesto is that it can be used in so many different recipes:
- In pasta, like this vegetarian lasagna with cheeses and vegetables.
- With savory brioches (on top or inside): this focaccia or this Babka with Pesto, Cheddar and Mozzarella.
- In rice.
- In puff pastries.
- On toast or in croque monsieur, like this one with with Parma ham, cheese and pesto.
- In oeufs cocotte - which are French delicious eggs.
- In savory tarts, like this one this one with mozzarella, tomatoes, eggplant and zucchini or this amazing zucchini and burrata tart.
- On pizzas, like this one this one with pesto, mushrooms and goat cheese.
- In samosas - these with pesto, sun-dried tomatoes, goat cheese and black olives are incredible!
✅ Vegan and dairy-free version
To make this recipe vegan and dairy-free, replace the Parmesan cheese with vegan Parmesan cheese - there's plenty of it on the market!
❄️ Storage / freezing
You can keep this Pesto for at least a week, covering it with olive oil each time you use it, to protect it from oxidation.
If you have too much, don't hesitate to freeze it!
😋 Other delicious pestos
- Nettle pesto - Believe me, it's well worth the detour. Surprisingly delicious!
- Avocado pesto, original and delicious.
- Basil pesto, the most classic.
If you make this wild garlic pesto, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Wild garlic pesto
Ingredients
- 1 cup wild garlic
- 7 tablespoons olive oil
- ⅓ cup Parmesan cheese freshly grated
- ⅓ cup walnut kernels
- 1 pinch salt
Instructions
- Start by washing the wild garlic leaves under cold running water. Next, cut off the hard part of the stem and roughly chop the leaves.
- In a blender, place the chopped leaves (if you have flowers, you can put them on: everything can be eaten with wild garlic), olive oil, Parmesan, walnuts and salt.
- Blend to a paste. If too dry, add a little olive oil or a few drops of lemon juice.
- Use the pesto straight away, or place it in a jar, covered with olive oil. And each time you use it, add a little more olive oil to cover the Pesto, so that it keeps well.
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
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