Hello, beautiful spring! Finally, nature is turning green again and around everything comes back to life.
Close to my place woods get particularly green since wild garlic grows lavishly. I collect it every spring and use it for my favorite recipes: wild garlic- lasagna, risotto, and pasta with pesto.
My pesto suits all three of the recipes.
Many people don’t know this fantastic herb, which is distributed throughout Europe in temperate woods.
Wild Garlic is widely known for its antibacterial properties and its ability to lower blood pressure. It is also known as a good source of vitamins A and C.
Wild Garlic Pesto
- 60 g wild garlic leaves, washed
- 100 g olive oil
- 3 g salt, (or 1/2 tbsp)
- 50 g grated almonds
- Put all ingredients but the almonds in a mixer and blend just enough to crush the wild garlic leaves. This will take about 30 seconds. Do not overdo this process to avoid sogginess. At the end add the grated almonds and blend for about 10 seconds, or just enough to mix everything. You can also use a spatula. Set in a jar and use immediately or keep in the fridge up to about one week.Use as a pasta sauce, spread, or a veggie dip.
Hemp Pasta with Fresh Spinach & Wild Garlic Pesto
- (hemp) pasta
- 100 g fresh spinach leaves, whole
- 3 tbsp wild garlic pesto
- fresh cheese or parmesan cheese, as a topping
- Cook your (hemp) pasta according to the instructions. Drain the pasta less than you would usually do. Keeping a bit of the cooking water will make it juicier. Add about three pesto spoons and the fresh spinach leaves. Mix well together.Serve and sprinkle some parmesan cheese or some small chunks of fresh cheese.