This easy wild garlic pesto is the perfect spring recipe: fresh, flavorful, and ready in just 10 minutes. Made with simple ingredients like wild garlic, Parmesan, and pine nuts, this homemade pesto is perfect for pasta, bread, or as a versatile condiment.

Wild garlic is a popular seasonal herb across Europe, known for its mild, fresh, garlic-like flavor. Wild garlic pesto is a spring-inspired variation of the Italian classic Pesto alla Genovese, replacing basil with this aromatic wild herb.

Ingredients:

• 100 g fresh wild garlic
• 50 g pine nuts
• 50 g Parmesan cheese
• about 100 ml olive oil or neutral vegetable oil
• salt to taste

Directions:

1. Prepare ingredients: Wash the wild garlic thoroughly, pat dry, remove stems, and roughly chop. Toast the pine nuts in a pan over medium heat without oil until golden, then let cool. Roughly chop or grate the Parmesan.

2. Blend the pesto: First, blend the pine nuts and Parmesan until finely ground. Add the wild garlic and blend briefly to prevent bitterness. Slowly drizzle in the oil while blending until smooth and creamy.

3. Season & store: Season with salt to taste and transfer to a clean, preferably sterilized jar. Optionally cover with a thin layer of oil to extend shelf life.

Recipe Tips:

Avoid over-blending: This prevents bitterness in the wild garlic.

Add oil gradually: Helps create a smooth, emulsified pesto.

Nut alternatives: Try walnuts, almonds or cashew nuts for a different flavor variation.

Cheese alternative: Use Pecorino cheese for a stronger flavor.

Storage: Stored in the refrigerator, the wild garlic pesto will keep for about 5–7 days. With proper handling and if the surface is covered with a thin layer of oil, it can last up to 1–2 weeks. For longer storage, the pesto can easily be frozen in small portions.

Wild Garlic Pesto – Easy Homemade Spring Recipe

Course: Pesto, Pasta, Dips, Spreads, SaucesCuisine: Germany, Austria, SwitzerlandDifficulty: Easy

Servings

4

servings

Total Time

10

minutes

This easy wild garlic pesto is the perfect spring recipe: fresh, flavorful, and ready in just 10 minutes. Made with simple ingredients like wild garlic, Parmesan, and pine nuts, this homemade pesto is perfect for pasta, bread, or as a versatile condiment.

Ingredients

• 100 g fresh wild garlic

• 50 g pine nuts

• 50 g Parmesan cheese

• about 100 ml olive oil or neutral vegetable oil

• salt to taste

Directions

• Prepare ingredients: Wash the wild garlic thoroughly, pat dry, remove stems, and roughly chop. Toast the pine nuts in a pan over medium heat without oil until golden, then let cool. Roughly chop or grate the Parmesan.
• Blend the pesto: First, blend the pine nuts and Parmesan until finely ground. Add the wild garlic and blend briefly to prevent bitterness. Slowly drizzle in the oil while blending until smooth and creamy.
• Season & store: Season with salt to taste and transfer to a clean, preferably sterilized jar. Optionally cover with a thin layer of oil to extend shelf life.

Tips

• Avoid over-blending: This prevents bitterness in the wild garlic.
• Add oil gradually: Helps create a smooth, emulsified pesto.
• Nut alternatives: Try walnuts, almonds or cashew nuts for a different flavor variation.
• Cheese alternative: Use Pecorino cheese for a stronger flavor.
• Storage: Stored in the refrigerator, the wild garlic pesto will keep for about 5–7 days. With proper handling and if the surface is covered with a thin layer of oil, it can last up to 1–2 weeks. For longer storage, the pesto can easily be frozen in small portions.