There are only a few ingredients, which are truly seasonal. Wild Garlic is one of them and it is only available for a very short amount of time during spring between March and June. In our blog post about green superfoods, we describe the health benefits of wild garlic. But, what can you do with wild garlic?
We are really in love with wild garlic pesto. It is so delicious thrown through pasta. Most of the time we top our wild garlic pasta with cherry tomatoes. The cherry tomatoes just give the right amount of sweetness to the dish. You can also add the pesto to salad dressings or on top of your bread. Simply delicious!
Vegan Wild Garlic Pesto
- 100 g Wild Garlic
- 50 g almonds toasted
- 25 g pine nuts toasted
- Olivenöl extra virgin
- lemon juice to taste
- salt to taste
- pepper to taste
- 0.5 tbsp nutritional yeast
Roast the almonds and pine nuts without oil in a large frying pan. Make sure the nuts don't burn.
Wash the wild garlic thoroughly and put it in a food processor. Mix it until it is a green pulp.
Add the roasted nuts to the wild garlic paste and mix again.
Add the oil and restart the mixer until you reach the desired consistency. You can also add a tablespoonful of yeast flakes. The yeast gives your pesto a little more cheese flavor.
Add salt, pepper, and lemon, pending on your taste.
You can also prepare the pesto in a more traditional way with the mortar.