Shades of Living

DIY - Homemade Garlic Pesto

One of my all time favourite food is pasta with wild garlic pesto. As I am a strong advocate of non-processed food, I can only indulge in this food for a limited time of the year. Specifically, spring and early summer. During this time, I make sure to store up some jars of homemade wild garlic. Here is how I prepare wild garlic pesto.

400g Wild Garlic
150g Parmesan Cheese
100g Pine Nuts
200-250ml Olive Öl

1. Pick over the wild garlic leaves, wash, spin dry and cut finely.
2. Put finely cut wild garlic, pine nuts, olive oil in a large container and purée them using a hand blender.
3. Pour the pesto into a jar with a screw cap.
4. Top the pesto with olive oil. Close the jar and store it in the refrigerator.

Every time after you have withdrawn wild garlic pesto from the jar, make sure to cover the remaining pesto with olive oil, to extend the shelf life of it. If you continuously store it in the refrigerator, you can use it up to 12 months.

I love this pesto because it is so versatile. You can use it as a pasta sauce, on top of your pizza dough instead of tomato sauce, in combination with several other garnishes or as a vegan spread.

Do you like wild garlic pesto as much as I do?

Write a comment

Comments: 3
  • #1

    Katharina (Friday, 10 June 2016 07:22)

    Habe es ausprobiert, super gelungen. Schmeckt sehr gut. Ich liebe Bärlauchpesto.

  • #2

    Petra (Wednesday, 15 June 2016 16:54)

    Super lecker dieses Pesto. Wollte mir noch einen kleinen Vorrat anlegen. leider gibt im Moment keinen Bärlauch. hat vielleicht noch jemand eine Idee für anderes, leckers Pesto?

  • #3

    Karen (Friday, 17 June 2016)

    @Petra du kannst das Pesto auch mit anderen Kräutern deiner Wahl machen. Es ist mit anderen Kräutern ist gekühlt ca. 2 Wochen haltbar. xo Karen