Wild garlic pesto make yourself what could be better? I’m a really big fan of pestos of all kinds because they are so quick and easy to make. If I’m not sure what to cook, I’m happy to find a portion of pesto in the fridge. Spring is finally here and I look forward to long walks in the woods every day. Sometimes I get lucky and we find fresh wild garlic that you can harvest just like that. Admittedly, I am not an expert in the field of wild herbs, but I will certainly look into it in more detail. Wild herbs simply have too many positive properties to be left alone. They also grow right outside your front door, at least if you live near a forest. Let’s make a super simple pesto out of it together today.
Vegan wild garlic pesto, made quickly and easily
Wild garlic is something wonderful – did I say that already? Freshly harvested, it can be processed immediately. Today’s pesto includes fresh wild garlic, olive oil, walnuts, nutritional yeast flakes, salt and some black pepper. I put it all together in my blender and off I go. Within no time, I have a delicious, fresh wild garlic pesto. I fill this into canning jars and store it in the refrigerator for a few days or even weeks. However, sometimes I use it right away by cooking a portion of pasta and adding the pesto right in. Sprinkle some cashew parmesan on top and you have the perfect soul food.
Why is wild garlic actually so healthy?
Now the only question is why wild garlic is actually so healthy?
- Rich in potassium with 336mg per 100g
- Contains magnesium, calcium, iron and phosphorus
- Rich in folic acid with 17mg per 100g
- Especially rich in vitamin C with 150mg per 100g
- Contains hardly any fat and very few carbohydrates, perfectly suitable for a low carb diet
- Low calorie with 19 kcal per 100g
- Rich in essential oils and secondary plant compounds that have antibacterial and anti-inflammatory effects
Note: The wild garlic season is from March to May. During this time, you should keep your eyes open when walking in the woods or in the organic store you trust. The fresh leaves are best wrapped in a damp cloth, so they will last up to 2 weeks in the refrigerator.
Please only pick wild garlic yourself if you are absolutely sure that it really is real wild garlic. Indeed, the leaves can resemble the highly toxic lily of the valley or autumn cro cus. A simple test brings clarity by rubbing the leaves between your fingers and smelling them. If the leaves give off the typical garlic-like odor, then it is most likely real wild garlic. If you are not sure, I recommend buying fresh wild garlic from your local greengrocer.
5 minutes, quickly made and particularly versatile! With pasta or as a refinement for potato salad, in any case you can score with this fresh and delicious pesto.
The wild garlic pesto is:
- Garlicky
- Raw
- versatile
- healthy
- Easy to make
Are you ready for the pesto party? I wish you a lot of fun with the imitation and of course about a rating at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Wild garlic pesto
FOR THE PESTO:
- 200 g fresh wild garlic washed
- 80 g Walnuts alternatively pine nuts or hazelnuts
- 50 ml Olive oil
- 9 g Nutritional yeast
- 1 tbspn Sea salt
- Optional: a sip of water as needed
Anleitung
- FOR THE PESTO Place wild garlic, walnuts, olive oil, nutritional yeast and sea salt in a high-powered blender and start blending on low speed. If necessary, add a sip of water to help the blender work better. Be careful with the dosage so that the pesto does not become mushy.200 g fresh wild garlic, 80 g Walnuts, 50 ml Olive oil, 9 g Nutritional yeast, 1 tbspn Sea salt, Optional: a sip of water as needed
- Stop blender occasionally and scrape down sides to make sure everything is processed evenly.
- Taste and season if necessary.
- Immediately continue to use pesto or store in refrigerator (sealed airtight) for up to 5 days. Can be kept for several months in a canning jar if properly preserved.
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