While enjoying a wonderful warm spring afternoon, we decided to take a walk and go foraging in the near by woods with my 8 year old daughter and her friend. Spring in the mid of April would be the right time to pick Wild Garlic for a Pesto Recipe. It grows in abundance and is native to Europe. We picked a few bags and I made a pesto at night after preparing the leaves.
I am making this pesto the second year. Last year I decided to substitute sunflower seeds instead of pine nuts which are the traditional seeds for Pesto.
Pine nuts are very expensive at the health food store, where as the sunflower seeds I have in abundance in my larder and a lot cheaper. Pine nuts are a little too bitter for my taste. It was an instant hit. This pesto can be stored in the refrigerator for about a couple of weeks.
I am sharing this Wild Garlic Pesto recipe with you. (See below:)
Wild Garlic Pesto Recipe
Ingredients:
- Wild garlic leaves 4 handfuls or as per your taste- washed and dried with a salad spinner
- Peeled Garlic cloves- 4 to 5
- lightly roasted sun flower seeds- 2 -3 Tbl spoons
- Lemon juice- 1/2 lime or 1 if its not much quantity
- Himalaya pink Salt – 1 1/2 Tsp
- Extra virgin Olive oil- 250 ml
- All my ingredients were Organic ( I usually get “Rapunzel” products from the health food store) https://rapunzel.de/
Method:
Mix all in a food processor and blitz for a couple of minutes. ( I realised that it was so quick with the food processor than the blender I used last year)
Store in sterilized bottles in the refrigerator.
We like to mix them with pastas and also use it as a bread spread.
To know more about what is Wild garlic look here:
https://happydiyhome.com/allium/
PIN IT FOR LATER
Mix all in a food processor and blitz for a couple of minutes. ( I realised that it was so quick with the food processor than the blender I used last year) Store in sterilized bottles in the refrigerator.
Ingredients
Instructions
