11 May 2012
In Scotland, I’d never seen wild garlic in the shops before, whereas here in Germany they seem to be obsessed with ‘Bärlauch’, as it’s called. You can get Bärlauch pasta, Bärlauch cheese, Bärlauch everything. Last time we visited my parents, my dad was very proud of some Bärlauch pesto he’d made himself, so when I discovered our local supermarket selling bags of just plain Bärlauch leaves I thought it would be a nice idea to try out myself. I just used a recipe I have for Basil pesto and adapted it.
- 100g wild garlic
- 4 cloves regular garlic (peeled)
- 50g pine nuts
- 150ml olive oil
- 100g grated parmesan
- Before I began, I dry roasted the pine nuts in a not stick pan as the husband is allergic to raw nuts, but if you don’t have any allergies you can skip this step.
- Chop up the wild garlic and the garlic cloves.
- Mix together the wild garlic, garlic cloves, pine nuts and olive oil in a blender.
- Add in the parmesan and give the mixture another quick whizz to blend it all together.
- Store in a jar in the fridge until ready to use.
With two jars of pesto to go through, we’ve been trying it out with all kinds of things, so look out for another ‘4 Ways’ post coming your way very soon^^