As of: March 18, 2024, 8:22 a.m
By: Clara Kistner
Comments
Press
Split
Wild garlic tastes fresh, slightly spicy and garlicky.
With just two additional ingredients you can conjure up a simple pesto from the aromatic leaves.
As soon as the first wild garlic sprouts from the ground in March or April, depending on the weather, the very short wild garlic season begins.
The green leaves usually cover large areas of the ground in all mixed deciduous and beech forests until the harvest season ends again with the start of the flowering period in May.
If you pick the leaves in time, they can be wonderfully processed into butter or pesto, among other things.
Pesto pasta: The popular classic is homemade in a flash
In addition to the traditional tomato sauce, pesto is also one of the most popular pasta sauces in Italy.
The paste is particularly useful when things need to be done quickly.
A few spoonfuls of pesto are quickly stirred into the still warm pasta and garnished with a little grated Parmesan - and the delicious one-pot pasta is ready.
You can conjure up fresh spring pasta in no time using fresh wild garlic, a little olive oil, salt and the pasta of your choice.
(Symbolic image) © Panthermedia/Imago
The jar of ready-made pesto from the supermarket can be opened quickly, but it's not exactly cheap.
In addition, homemade pesto usually tastes much better and is easier to prepare than you might think.
For example, you can conjure up an aromatic basil pesto for the gnocchi-zucchini pan in just a few simple steps.
Ingredients for the easy wild garlic pesto
For a small jar of pesto you will need:
150 g wild garlic leaves
3 tbsp olive oil
½ tsp salt
Don't want to miss any recipes and kitchen tricks? Click here for the enjoyment newsletter from our partner Merkur.de.
My news
Can you just open egg cartons on the supermarket shelf?
read
Mousse au eggnog: A tempting dessert – not just at Easter
Sugar-sweet Easter nests baked from simple yeast dough
Preserve wild garlic and enjoy it - natural freshness all year round
Quick curd cake with tangerines – in the oven in three minutes
The basics of eggs: How to cook them hard and soft boiled
You can quickly make the spicy pasta sauce yourself
First, the picked wild garlic is washed thoroughly and dried.
(The dryness of the leaves before processing extends the later shelf life of the pesto.)
The dry leaves are now roughly chopped and then processed into a green paste together with the oil and salt in a kitchen mixer or using a hand blender.
When transferring the pesto into a clean, sterile jar, there should be no air bubbles.
If you still discover small bubbles, gently tap the glass on the work surface to loosen them.
The screw-top jar is then sealed airtight with a thin layer of olive oil.
The pesto will keep for a few months if stored in a cool, dark place and can be used in many different ways during that time.
Bon appetit!
Add a little pepper, parmesan or roasted walnuts, as well as pine or pumpkin seeds, to give the wild garlic pesto a particularly delicate touch.
And even with the secret ingredient miso paste, homemade pesto is always a success.