The spring is finally here and the weather is even better. So, if I can I will go to the forest and pick some wild garlic while it’s still the season for that! There are just so many options to use the wild garlic. Check out my other post where I wrote more about wild garlic ((also known as allium ursinum, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek, or bear’s garlic). In Estonia, we call it karulauk.
I love pesto so much that I would make pesto out of every green leaf. Especially when there are too many green leaves that I don’t want to eat straight away and they will go off, then you can be sure that I will make pesto. Hahaha, you can be sure that I will eat all the greens then and it doesn’t go off! A little bit of extra virgin olive oil, some cashews, and the green leaves taste even better! I use pesto for everything… Salads, toast, fish, chicken, eggs, salad, salad, salad … There aren’t many dishes where I haven’t used pesto. Hopefully, I leave the pesto for savory dishes.
Making the pesto is always a little bit creative. You actually don’t have to follow the recipe and you should just try to get the feeling of making the pesto. Have a taste and add something more. If you think it needs something more, then you should add something more. Trust yourself! It’s quite hard to use the precise recipe here. Just try to think that you are Italian even if it might look weird! But if you really are Italian, then you probably you don’t need my recipe 🙂 The most important thing is that you are happy with the result!
Wild Garlic Pesto
- 1 big bunch of wild garlic
- 1 handful of raw cashews
- 1 tbsp parmesan cheese (optional, you can also use chickpeas to balance it up)
- 3-4 tbsp extra virgin olive oil
- salt & pepper
- Put all the ingredients into a blender and blend until it’s almost like a paste (if you like the real Italian way, then use mortar and pestle. However, I’m not Italian and I’m a little bit too lazy for that).
- Taste and correct seasoning.
- Serve right away or hold the pesto in a small jar covered with extra virgin olive oil (when you do not cover the pesto with olive oil, then it will go too dry). Use the pesto in a week.