Hello, young Padawan
While waiting for basil season (in summer, if you’re wondering, ed), we will make this pesto with your faithful servant’s favorite spring ingredient, which is, obviously, wild garlic! 😁
Yes, but know that the season is short and that wild garlic has so many health benefits that it would still be a shame to deprive yourself of it (click here for the “benefits” reminder, accompanied by a nice risotto recipe; if you want other recipes using wild garlic, you can click here, ed).
Here we go for today’s recipe!
Wild garlic pesto, Chill style.
For 4 servings
1.5 oz wild garlic
2 tbsp pine nuts
3 tbsp of your best olive oil
4 tbsp of parmesan
1 pinch of salt
Recipe
Roast the pine nuts: place them in a hot pan and turn off the heat as soon as they start to brown; they will continue to toast with the heat of the pan. Place them in a container when they are golden brown.
In a small blender, place the roughly chopped wild garlic, roasted pine nuts, olive oil, parmesan and salt. Mix everything until you obtain a smooth paste.
Homemade pesto will be kept in the refrigerator for about a week.
This sublime spring pesto can be accompanied with dishes of your choice, such as pasta, rice, a nice fish, but will also be delicious on a nice slice of toast, with fresh cheese, or with vegetable sticks. .
Clearly, whether as an aperitif, starter, or main course, it will delight the taste buds of the whole family. Since wild garlic has a stronger taste than traditional garlic, you will have more success with your young guests. For the less young, accompany this beautiful pesto with a wine of character, like a Côtes du Rhône, for example.
I just have to wish you a good weekend, but above all, a good harvest. Don’t forget to cleanly cut your wild garlic with scissors when you find it in the forest, that is to say, without tearing off the bulb, so that it can renew itself each year.
If you are urban, you can also buy a bag of seeds (less than 5 bucks per bag, ed), plant them in your garden or in a pot in July, and thus enjoy your harvest the following spring!
XO 🌱
