As of: March 1, 2024, 11:54 a.m
By: Ines Alms
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With spring comes wild garlic.
The season is short, so you should make the most of it.
With this pesto recipe you can easily do it after work.
After a mild winter, wild garlic is exceptionally early: the first tender leaves sprout in February or March.
Since the magic of the spicy-smelling herb is already over two months later, wild garlic fans have to act quickly and eat as much wild garlic as possible - that shouldn't be a problem for the connoisseurs - and keep it for storage.
Pesto is particularly practical for this: it can be prepared in just a few minutes after picking and, if stored in larger quantities, it can be kept well sealed for up to a year.
Extend the shelf life of the wild garlic pesto
Wild garlic pesto tastes great with its delicate garlic aroma in a dip, with potatoes, pasta or asparagus.
© agefotostock/Imago
The shelf life of the wild garlic pesto depends on whether you prepare it with cheese and nuts or seeds or without.
A vegan wild garlic pesto with just the herb, oil and salt lasts for many months in the fridge.
You should use the more sophisticated version with parmesan and pine nuts within two weeks - or you can freeze the pesto and extend its shelf life in the freezer to a year.
For the classic version you need the following ingredients (for about 300 grams or two glasses):
100 g wild garlic
50g Parmesan
50 g pine nuts
100 ml olive oil
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Preparation of the wild garlic pesto
Wash the wild garlic thoroughly and spin dry.
Chop coarsely.
Cut or grate Parmesan into pieces.
Finely chop the wild garlic, Parmesan, pine nuts and olive oil in a mixing bowl using a hand blender.
Pour the pesto into clean jars and seal.
If you have a little more time, you can toast the pine nuts in a pan for even more flavor before adding them (be careful, they burn easily) and let them cool.
The expensive kernels can also be easily replaced with almonds, hazelnuts or cashews.
If you can't get Parmesan, try Pecorino or mountain cheese.
This pesto goes very well with pasta, as a topping on soup or in a dip.
If the pesto is stored in the refrigerator, it should always be covered with a layer of oil to prevent mold.
Looking for more recipes?
In the Merkur.de PDF library you will find a large selection of recipes that can be downloaded free of charge after successful registration.
The variety of recipes on offer invites you to take a look at the PDF library and find inspiration.
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