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Wild garlic pesto with only four ingredients – for quick cooking and storage

2024-03-05T09:18:36.619Z

Highlights: Wild garlic pesto with only four ingredients – for quick cooking and storage. If stored in larger quantities, it can be kept well sealed for up to a year. This pesto goes very well with pasta, as a topping on soup or in a dip. You can find even more exciting garden topics in the regular newsletter from our partner 24garten.de. In the Merkur.de PDF library you will find a large selection of recipes that can be downloaded free of charge after successful registration.



As of: March 5, 2024, 10:12 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 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

You can find even more exciting garden topics in the regular newsletter from our partner 24garten.de.

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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.

    Discover numerous recipes in the Merkur.de PDF library now.

    Source: merkur

    All life articles on 2024-03-05

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