The wild garlic of spring - wild garlic pesto

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The wild garlic grows mainly in the months from March to May. It is mostly found in shady woods with moist soil. As a cook, I think wild garlic is a great product to introduce spring in the kitchen. Besides the wild garlic pesto, you can conjure up many other delicacies from it. For example, there would be the wild garlic gnocchi, the wild garlic soup or even the wild garlic butter. Of course, it can also be simply cut into fine julienne. These julienne serve so for example in a fresh vegetable pan as a garlic substitute. Fresh wild garlic is also very healthy, because it is rich in vitamin C. We at food for flexitarians wish you a lot of fun collecting wild garlic and cooking with it.

Ingredients

• 250g olive oil

• 200g wild garlic

• 25g cashew nuts (alternatively pine nuts or walnuts)

• 25g mild pecorino (parmesan is also possible)

• 1 tsp salt

• lemon juice and zest of one lemon

Instructions

For the wild garlic pesto, wash the freshly picked wild garlic well (since it is fresh from nature, it may have small animals or soil residues on it).

Then dry the wild garlic well in a salad spinner (alternatively, let it drain well in a sieve) and then roughly chop it. We now put the chopped wild garlic into a measuring cup.

Also add the coarsely chopped cashews, the lemon juice and zest of one lemon and a teaspoon of salt. The pecorino is finely grated with a Microplane and also added to the measuring cup. Now mix everything with a hand blender to a fine mass.

Tip: Fill the wild garlic pesto into small Rex jars. It will keep for several weeks and can be given as a gift.

Resumé

The wild garlic pesto and wild garlic in general will inspire every garlic lover. Also collecting wild garlic, in the woods, on the first beautiful days of spring, is suitable for the whole family and is extremely fun. The wild garlic pesto combined with pasta, we at food for flexitarians can only recommend.