May 18, 2015
One of the first indicators that spring is close in Austria is that you can buy wild garlic. If you know your way around plants you might even go into the woods and collect some yourself. My mother feels confident doing that – I rather go to the farmers market where someone assures me that those leaves are not from lily of the valley.
If you are a fan of garlic – you are going to love this pesto. Personally I prefer to do this recipe with hazelnuts – that way the wild garlic taste really comes out. Pine nuts and walnut have very strong flavors by themselves. The combination is nice too – but you will loose some of the wild garlic potency.
Anyway – this is quickly made and goes well with pasta, on bread, with rice or any other cooked grain. Just make sure not to take on any important appointments right after – the garlic taste will stick with you for a couple of hours.
WILD GARLIC PESTO
_ slightly roast nuts in a pan [without oil]
_ wash wild garlic, pad dry and chop
_ finely grate Parmesan
_ combine wild garlic and the olive oil and use a food processor or hand blender to puree the garlic
_ add nuts and lemon juice
_ process until you get a smooth paste
_ season with salt and pepper[if the wild garlic pieces were too big the fibers might tangle around the blades
_ for storage put it into a sterile jar and cover with a thin layer of olive oil