Wild garlic pesto is a popular pesto that you may have heard already about. Here we present an upgraded recipe with three wild plants: wild garlic (Allium ursinum), crow garlic (Allium vineale), and garlic mustard (Alliaria petiolata). All these plants grow in spring in a similar environment, quite often next to each other. Wild garlic has a rather mild garlic taste, crow garlic is very similar to chives, and garlic mustard tastes like mustard greens with a hint of garlic and this last one will spice up your pesto. You can use wild pesto in multiple ways: as a bread spread, as a dressing ingredient, and of course more traditionally with pasta.
Wild pesto
Pesto made with wild spring greens
Equipment
- 1 Stick blender
- 1 jar for storage
- 1 Kitchen knife
Ingredients
- 20 grams wild garlic leaves
- 10 grams crow garlic leaves
- 10 grams garlic mustard leaves
- 30 grams walnuts or other nuts
- 30 ml olive oil
- 1 tbsp nutritional yeast
- 1 tsp salt
- 1 tsp pepper
Instructions
- Roughly chop the leaves of the herbs.
- Add leaves with the other ingredients to the blender.
- Blend the ingredients until a homogeneous paste is forming.
- Add the ingredients to a jar and add a small layer of olive oil on top for better preservation. Store in the fridge.
