Once again the seasons in Germany surprise me with the array of wild herbs and plants. This time of year our wild garlic or as we call it, bärlauch, is in full bloom. The street markets are decorated with herbs and radical-looking plants. There’s nothing better than preserving this wild herb in the freezer for seasoning savory dishes or for creating fresh Wild Garlic Pesto.
You can use this as a marinade, for pasta, topping off potatoes or any of your favorite veggies.
Here is my version of this delicious pesto. It can be made with or without grated parmesan!
Wild Garlic Pesto (Bärlauch)
March 22, 2020
: 3/4 cup
: 15 min
: Easy
Ingredients
- 1 bundle of wild garlic chopped roughly
- 1/2 juiced lemon
- 1/4 tsp red pepper flakes
- 1/4 cup toasted walnuts or pine nuts
- 1 large clove garlic diced
- 1/4 cup olive oil
- 1/4 cup fresh grated parmesan cheese (optional)
- Himalayan salt and fresh ground pepper to taste
Directions
- Step 1 Place all the wild garlic, lemon juice, red pepper flakes, toasted nuts, and garlic in a food processor or the tall container that came with your immersion blender.
- Step 2 Blend on low until all the ingredients are basically mixed. I like to see the pieces of the wild garlic and some small nut pieces in my final product so I don’t puree this like crazy. Just blend enough to mix well.
- Step 3 While blending slowly add the oil until you get the right consistency. Then add cheese if you plan to use it and blend just enough to mix well.
- Step 4 Place pesto in a jar. Right before you place on the lid, cover the top of the pesto with a thin layer of olive oil to keep it moist and fresh. I’ve kept this in the fridge for up to a month!
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.