{"id":135,"date":"2023-06-25T11:18:33","date_gmt":"2023-06-25T11:18:33","guid":{"rendered":"https:\/\/chefofnature.com\/?p=135"},"modified":"2023-06-25T11:18:34","modified_gmt":"2023-06-25T11:18:34","slug":"wild-pesto","status":"publish","type":"post","link":"https:\/\/chefofnature.com\/?p=135","title":{"rendered":"Wild pesto"},"content":{"rendered":"\n

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<\/em>), crow garlic (Allium vineale<\/em>), and garlic mustard (Alliaria petiolata<\/em>). 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.<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Wild pesto<\/h2>\n
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Pesto made with wild spring greens<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course: <\/span>garnish<\/span><\/div>
Cuisine: <\/span>Mediterranean<\/span><\/div>
Keyword: <\/span>crow garlic, garlic mustard, spring, wild garlic<\/span><\/div><\/div>\n\n\n\n\n

Equipment<\/h3>
  • 1 Stick blender<\/div><\/li>
  • 1 jar for storage<\/span><\/div><\/li>
  • 1 Kitchen knife<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 20<\/span> grams<\/span> wild garlic leaves<\/span><\/li>
    • 10<\/span> grams<\/span> crow garlic leaves<\/span><\/li>
    • 10<\/span> grams<\/span> garlic mustard leaves<\/span><\/li>
    • 30<\/span> grams<\/span> walnuts<\/span> or other nuts<\/span><\/li>
    • 30<\/span> ml<\/span> olive oil<\/span><\/li>
    • 1<\/span> tbsp<\/span> nutritional yeast<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> tsp<\/span> pepper<\/span><\/li><\/ul><\/div><\/div>\n

      Instructions<\/h3>
      • Roughly chop the leaves of the herbs.<\/span><\/div><\/li>
      • Add leaves with the other ingredients to the blender.<\/span><\/div><\/li>
      • Blend the ingredients until a homogeneous paste is forming.<\/span><\/div><\/li>
      • Add the ingredients to a jar and add a small layer of olive oil on top for better preservation. Store in the fridge.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
        <\/div>\n\n<\/div><\/div>\n\n
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        Inspiration: toast with wild pesto and lady’s smock flowers<\/figcaption><\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

        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<\/p>\n","protected":false},"author":1,"featured_media":157,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[254,293,287,8,261],"tags":[],"class_list":["post-135","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-condiment","category-crow-garlic","category-garlic-mustard","category-spring","category-wild-garlic"],"_links":{"self":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/135","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=135"}],"version-history":[{"count":9,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/135\/revisions"}],"predecessor-version":[{"id":769,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/posts\/135\/revisions\/769"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=\/wp\/v2\/media\/157"}],"wp:attachment":[{"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=135"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=135"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefofnature.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=135"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}