Wild garlic pesto – do-it-yourself recipe


Our heart beats faster because it’s finally wild garlic season again! And thus high time for delicious wild garlic pesto. It tastes outrageously spicy as a dip with bread and meat or, of course, with pasta.

And the best thing about it: Not only can you make the recipe for wild garlic pesto yourself, it is also particularly quick to prepare. So: on the wild garlic, get set, go!

Wild garlic pesto – ingredients for two glasses:

  • 150 ml of olive oil
  • 100 g fresh wild garlic
  • 75 g walnuts
  • 75 g cashew nuts
  • 70 g parmesan cheese
  • 1 tbsp lemon juice
  • 1.5 teaspoons of salt

Prepare wild garlic pesto – this is how it works

  1. Wash the fresh wild garlic and pat dry. Grate the parmesan. Put the wild garlic in a blender together with walnuts and cashew nuts. Mix everything to a creamy mass. Alternatively, chop with the hand blender.
  2. Add the olive oil, lemon juice, grated parmesan, and salt. Mix everything briefly at the highest level. Fill into resealable jars. Good Appetite!

Tip for a longer shelf life

You can’t get enough of the spicy taste of wild garlic pesto! That’s why you can easily prepare one more glass. You can extend the shelf life by boiling the storage jar before filling and sterilizing it. In addition to the recipe, it is also advisable to apply a finger-thick layer of olive oil to the bottled pesto. Thanks to the airtight layer of oil, the pesto can be kept in the refrigerator for up to four weeks.

The vegan wild garlic pesto recipe

More and more people are eating vegan. Our wild garlic pesto can also be easily changed into a variant without animal products. The easiest way to do this is to just leave out the parmesan and lightly salt the pesto instead. But if you don’t want to miss its spicy taste, you can add yeast flakes to the wild garlic pesto.

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