You don't need garlic to make this pesto sauce!

Ramson (or bear onion, kalba), the first spring green, thanks to its garlicky flavor, will already provide this bright flavor nuance.

You can make wild garlic pesto so that it lasts for several times, but keep in mind that it is not advisable to store the sauce for more than a week. You also need to make sure that the surface of the sauce is covered with a thin layer of olive oil at all times. So there is a reason to prepare pesto in small portions, so that it is enough for one or two times.

Prepare the necessary ingredients for making wild garlic pesto. The leaves should be as young as possible.

Rinse the wild garlic thoroughly and pat dry with a clean towel to remove excess moisture. This is especially true if the sauce is expected to be stored in the refrigerator for some time.

Excess moisture can cause wild garlic pesto to spoil quickly.

Cut the wild garlic into large pieces.

Add olive oil, salt and ground black pepper to the resulting mass. Grind again.

Add grated Parmesan and a little lemon juice. Stir in wild garlic pesto. Taste it and add a little more salt, pepper or lemon juice if necessary.

All parts of the plant: bulbs, leaves and flower shoots are edible.

The leaves can be eaten raw or cooked; they are added to sauces, butter, cottage cheese, and sauces are prepared using instead of garlic. Finely chopped wild garlic can be added to mashed potatoes or served with fried meat. They go especially well with roasted lamb.

Wild garlic will add a pleasant and unexpected taste to vegetable salads. It can be used in the same way as regular garlic. Just keep in mind that its taste is less pronounced compared to garlic. To enhance it, it is better to add wild garlic at the very end of cooking.

As soon as the leaves begin to lose their pungency, flower stalks appear - they are also edible. You can use them as a garnish or add them to a salad. Moreover, the flower heads themselves are used, which can be used to decorate the dish.

When going for a walk in the forest, wild garlic can be easily recognized by its smell. Covering the ground with a bright green carpet, its leaves emit a characteristic garlic smell when kneaded in the hands or if the plant is stepped on.

Carefully! Its leaves resemble lily of the valley leaves in appearance. But their flowers are different. When in doubt, tear off the leaf and mash it. If there is a smell of garlic, then it is wild garlic.

How to make wild garlic pesto sauce recipes

Most often, various sauces, pastes, and mayonnaises are prepared from wild garlic. Here are some recipes for pesto and other sauces that can be made from this wild plant.

Pesto sauce is traditionally prepared with pine nuts. But today other nuts and seeds are added instead. The sauce does not lose its taste because of this, but only gains, bringing variety to our dishes.

Pesto sauce with pine nuts

This is a classic version of this famous Italian sauce.

You will need:

Bunch of wild garlic (leaves, stems)

Parmesan cheese (chopped or grated)

Pine nuts

Olive oil

Salt to taste

How to cook:

There is no specific amount of each ingredient in the recipe. Take according to your taste. Don't be afraid to add more or less of something. Everyone has different tastes. If, for example, you don’t think there’s enough cheese, feel free to add more.

Prepare all ingredients. Rinse the wild garlic well and be sure to dry it with paper towels.

Place all ingredients in a food processor or blender and blend into a smooth paste.

Season to taste with salt. Store in the refrigerator. If you wish, you can add parsley.

Pesto sauce with sunflower seeds

You will need:

250 grams of wild garlic

10 cloves of garlic

200 grams of sunflower seeds

Olive oil

Salt and pepper

How to cook:

Prepare all ingredients. The seeds can be lightly roasted for a richer taste.

Place everything in a blender and blend to a smooth paste. Season with pepper and salt to taste. If there is not enough oil, add until desired consistency is achieved.

Pesto sauce with pumpkin seeds

You will need:

130 grams of wild garlic leaves

3 tablespoons pumpkin seeds

25 grams of hard cheese (Parmesan)

1 clove of garlic

130 ml olive oil

Salt pepper

How to cook:

Chop half the wild garlic leaves and add chopped garlic and olive oil. Stir and leave for 10 minutes.

Transfer to a blender and puree.

Add the remaining ingredients and whisk.

Season with salt and pepper to taste.

Pesto sauce with nettles

Nettle will not only soften the taste, but also add some zest. In addition, it has many beneficial properties and is also useful.

You will need:

4-5 tablespoons olive oil

40 grams of wild garlic leaves

40 grams of young nettle leaves

40-60 grams of pine nuts (or others, seeds can be)

30 grams of hard parmesan cheese

2 teaspoons wine vinegar

Juice of 1 lemon

Salt pepper

How to cook:

Sort and wash the wild garlic leaves thoroughly. Dry.

Wash the nettle leaves and pour boiling water over them, leaving for a couple of minutes. You can boil it. Cool quickly and squeeze out excess water.

Dry nuts or seeds.

Place wild garlic and nettles in a blender. Add half the lemon juice, vinegar and enough olive oil. Grind.

Add nuts and cheese. Beat, adding the rest of the lemon juice to taste and the remaining ingredients.

Keep refrigerated. Can be frozen to use the sauce in winter.

Wild garlic sauce with sour cream

You don't need a lot of wild garlic to make this delicious sauce. Both adults and children like it.

You will need:

A handful of wild garlic leaves

120 grams of creamy soft cheese

2 tablespoons cream or sour cream

1 tablespoon Parmesan (finely grated)

0.5 tablespoons lemon juice

Salt pepper

How to cook:

Coarsely chop the wild garlic leaves. Puree them in a blender with soft and hard cheese.

Add sour cream or cream and stir.

Season to taste with salt and pepper. Herb-flavored salt is perfect for the sauce.

Wild garlic mayonnaise

You will need:

90-100 grams of wild garlic

450 ml vegetable oil

3 egg yolks

1 tablespoon mustard (preferably mild, not very spicy)

2 tablespoons white wine vinegar

Salt pepper

How to cook:

First you need to prepare the oil. To do this, rinse it and blanch it in boiling water for no more than 30 seconds. Salt the water.

Drain and cool quickly. Drain and puree.

Add the oil and stir well until the oil turns a bright green color.

Strain it through a fine strainer or coffee filter.

Whisk egg yolks, mustard and vinegar until smooth.

Gradually add oil.

Mayonnaise should be stored in the refrigerator.

Salsa verde sauce with wild garlic

This sauce is prepared with a lot of herbs. Each country has its own variants of preparing this sauce. Let's cook it with wild garlic.

You will need:

3-4 tablespoons finely chopped wild garlic leaves

3-4 tablespoons finely chopped fresh basil

4-5 pieces of cucumbers

1 tablespoon topped with capers

1 teaspoon with top mustard

Juice of half a lemon

100 ml olive oil

Salt and pepper

How to cook:

Puree all ingredients. Transfer to a bowl and let sit for at least an hour. Add seasonings to taste.

Store in the refrigerator for no more than one week.

Aioli sauce

Aioli sauce is made from garlic. Let's replace it with wild garlic.

You will need:

1 egg yolk

1 cup olive oil

Juice of 1 lemon

1-2 tablespoons chopped wild garlic leaves

How to cook:

Beat the egg yolks until pale yellow, about three to five minutes.

Add mustard and beat for another minute.

Whisking constantly on low speed, gradually pour in the olive oil.

Then add lemon juice.

Add wild garlic and season at the end with salt to your taste.

The sauce can be stored in the refrigerator for no more than three days.

Butter with wild garlic

You will need:

200 grams butter

30 grams of wild garlic (leaves)

1 teaspoon fine salt

0.5 teaspoon paprika

How to cook:

Wash and dry the leaves well. Chop very finely or lightly chop in a chopper. But so that they do not turn into paste.

Mix in a bowl with softened butter, adding salt and paprika.

Transfer the butter to a baking sheet in a layer of about 3 centimeters. Roll it up and put it in the refrigerator.

You can simply put it in a container.

Ramson is one of the first plants to appear after a long winter. It can provide the first vitamins and diversify the spring menu.

Read

• several sprigs of dill;
• ½ bunch of parsley;
• a bunch of wild garlic (40-50 grams);
• 50 grams of hard cheese;
• 4-5 pcs. walnuts;
• 80 ml olive oil;
• salt - to taste.

How to make wild garlic pesto:

1. Select the best wild garlic. If you notice flower buds on the stems, tear them off. Dill and parsley should also be in good condition; wilting stems are not needed.

2. Grate the cheese with small or medium shavings and set aside for a while. Rinse all the greens thoroughly and dry on a paper napkin (if there is a lot of moisture on the leaves, the pesto may turn sour). Then chop the wild garlic and parsley with dill with a knife, transfer to a blender bowl or another container (deep cup).

3. Free the walnut kernels from the shell, then chop with a knife and add to the greens. To prevent wild garlic pesto from being dry, pour oil over the prepared products.


4. Puree the greens with nuts in a blender until the consistency of mush. Add cheese and mix well. Don’t forget to lightly add some salt to the green mixture (start with a pinch of salt and then go according to your taste).


5. This pesto made from wild garlic with parsley and walnuts turns out very tasty, and you are unlikely to find it in restaurants. I recommend serving pesto on black bread.

Wild garlic pesto

Fresh sorrel And wild garlic- a clear sign of the coming spring. Everyone knows what to do with sorrel. But from wild garlic (aka - "bear bow" or "wild garlic") try making pesto. The season for fresh wild garlic is short, but pesto can be prepared for future use and stored in the refrigerator or even frozen, and then enjoyed for a long time.

The proportions are approximate and do not have to be strictly followed.

RECIPE FOR CHEMICAL PESTO

NECESSARY:

300 g fresh wild garlic leaves
100 g parmesan
100 g pine nuts (or roasted hazelnuts)
200 ml olive oil
Salt

HOW TO COOK:

1. Sort out the wild garlic, remove the coarse stems (leave the young ones), rinse and dry. Coarsely chop or tear, place in a deep bowl or blender glass.

2. Lightly brown the pine nuts in a dry frying pan. Grate the cheese on a fine grater. Add everything to the leaves.

3. Pour olive oil into a bowl and blend everything with a blender until smooth. Add salt.

Wild garlic pesto - preparation

BY THE WAY: Instead of pine nuts, you can use peeled, roasted hazelnuts - also very tasty and piquant.

If you make pesto in reserve, you need to put it in sterilized jars, pour olive oil on top, close the lid and put it in the refrigerator. To use, take the required amount with a clean spoon, wipe the edges of the jar, and pour olive oil on the surface again.