Wild garlic pesto sauce

In 5 minutes/17 April 2024

I love pesto and make it with whatever is in season. On the website there is a classic version with basil, there is one with spinach, arugula and kale.

Today we’ll make it with wild garlic (bear garlic) - it’s a local true superfood, so I highly recommend giving it a try.

We’ll make two versions:

• nut-free (for those with allergies)
• cheese-free (lactose-free)
  Ideally a third version with both nuts and cheese.

Variation 1:

• bunch of wild garlic
• olive oil - 4 tablespoons
• your favorite aged cheese (parmesan is a classic) - 50 g.
• apple cider vinegar - 1 tbsp.
• a generous pinch of salt

Variation 2:

• bunch of wild garlic
• olive oil - 4 tbsp. spoons
• pine nuts - 50 g.
• apple cider vinegar - 1 tbsp.
• a generous pinch of salt

Rinse the wild garlic well and dry with a paper towel to remove excess moisture. Put into a blender along with the rest of the ingredients on the list.
*nuance - it is better to shred the cheese separately into small slices, not in the blender

Toast the pine nuts in a dry pan until browned. You can safely use walnuts (make sure they are not bitter) or hazelnuts.

Vinegar can be replaced with lemon juice.

If you want a more liquid consistency, dilute the pesto with two tablespoons of water.

How to eat pesto? Use as a sauce for pasta, as a salad dressing, as a dip for vegetables, instead of mayonnaise in a sandwich.

It’s a super item in your fridge!

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