• several sprigs of dill;
• ½ bunch of parsley;
• a bunch of wild garlic (40-50 grams);
• 50 grams of hard cheese;
• 4-5 pcs. walnuts;
• 80 ml of olive oil;
• salt - to taste.

How to make wild garlic pesto:

1. Select the best wild garlic. If you notice the beginnings of flowers on the stems, cut them off. Dill and parsley should also be in good condition, withering stems are not needed.

2. Grate the cheese with small or medium chips, set aside for a while. Rinse all the greens thoroughly and dry on a paper towel (if there is a lot of moisture on the leaves, the pesto may turn sour). Then chop the wild garlic and parsley with dill with a knife, put into a blender bowl or into another container (deep cup).

3. Free the walnut kernels from the shell, then chop with a knife and pour over to the greens. To prevent the wild garlic pesto from being dry, pour the prepared foods with oil.


4. Puree the greens with nuts with a blender until the consistency of gruel. Add cheese and mix well. Do not forget to add a little salt to the green mass (start with a pinch of salt and then be guided by your taste).


5. Such wild garlic pesto with parsley and walnuts turns out to be very tasty, and you can hardly find it in restaurants. I recommend serving pesto on brown bread.

Wild garlic pesto

Fresh sorrel And wild garlic- a clear sign of the coming spring. What to do with sorrel, everyone knows. But from wild garlic (she is - "bear bow" or "wild garlic") Try making pesto. The season for fresh wild garlic is short, but pesto can be prepared in advance and stored in the refrigerator or even frozen, and then enjoyed for a long time.

The proportions are approximate, it is not necessary to strictly observe them.

PESTO RECIPE FROM CHEREMSH

NECESSARY:

300 g fresh wild garlic leaves
100 g parmesan
100 g pine nuts (or toasted hazelnuts)
200 ml olive oil
Salt

HOW TO COOK:

1. Sort the wild garlic, remove the rough stems (leave the young ones), rinse and dry. Coarsely chop or tear, put in a deep bowl or glass of a blender.

2. Lightly brown the pine nuts in a dry frying pan. Cheese grate on a fine grater. Add everything to the leaves.

3. Pour olive oil into a bowl and grind everything with a blender until a homogeneous mass is obtained. Salt.

Wild garlic pesto - preparation

BY THE WAY: instead of pine nuts, you can use peeled roasted hazelnuts - also very tasty and piquant.

If you make pesto in reserve, you need to put it in sterilized jars, pour olive oil on top, close the lid and put it in the refrigerator. To use, take the right amount with a clean spoon, wipe the edges of the jar, pour the surface again with olive oil.

You don't need garlic to make this pesto sauce!

Ramson (or bear's onion, kalba), the first spring greens, thanks to its garlic flavor, will already provide this bright flavor nuance.

You can make wild garlic pesto so that it lasts several times, but keep in mind that it is undesirable to store the sauce for more than a week. You also need to make sure that the surface of the sauce is always covered with a thin layer of olive oil. So there is a reason to cook pesto in small portions, so that it is enough for one or two times.

Prepare the necessary ingredients for making wild garlic pesto. Leaves should be as young as possible.

Rinse the wild garlic thoroughly and pat dry with a clean towel to remove excess moisture. This is especially true if the sauce is expected to be stored in the refrigerator for some time.

Too much moisture can make wild garlic pesto spoil quickly.

Cut the wild garlic into large pieces.

Add olive oil, salt and ground black pepper to the resulting mass. Grind again.

Add grated Parmesan and some lemon juice. Stir in the wild garlic pesto. Taste it, adding more salt, pepper or lemon juice if needed.

All parts of the plant: bulbs, leaves and flower arrows are edible.

The leaves can be eaten raw or cooked, they are added to sauces, butter, cottage cheese, sauces are prepared using instead of garlic. Finely chopped wild garlic can be added to mashed potatoes or served with fried meat. They go especially well with roast lamb.

Ramson will give a pleasant and unexpected taste in vegetable salads. It can be used in the same way as regular garlic. Just keep in mind that her taste is less pronounced compared to garlic. To enhance it, it is better to add wild garlic at the very end of cooking.

As soon as the leaves begin to lose their sharpness, flower stalks appear - they are also edible. You can use them as a garnish or add them to a salad. Moreover, the flower heads themselves are used, with which you can decorate the dish.

Going to the forest for a walk, wild garlic is easy to recognize by smell. Covering the ground in a bright green carpet, its leaves exude a characteristic garlic odor when kneaded in the hands or when stepped on.

Carefully! Its leaves are similar in appearance to lily of the valley leaves. But their flowers are different. When in doubt, tear off the leaf and mash. If there is a smell of garlic, then it is wild garlic.

How to make wild garlic pesto recipes

Most often, various sauces, pastes, mayonnaises are prepared from wild garlic. Here are some recipes for pesto and other sauces that can be made from this wild herb.

Pesto sauce is traditionally prepared with pine nuts. But today other nuts and seeds are added instead. The sauce does not lose its taste from this, but only wins, bringing variety to our dishes.

Pesto sauce with pine nuts

This is a classic version of this famous Italian sauce.

You will need:

A bunch of wild garlic (leaves, stems)

Parmesan cheese (sliced ​​or grated)

Pine nuts

Olive oil

Salt to taste

How to cook:

There is no specific amount of each ingredient in the recipe. Take according to your taste. Don't be afraid to add more or less. Everyone's tastes are different. If it seems to you, for example, not enough cheese, feel free to add more.

Prepare all ingredients. Rinse the wild garlic well and pat dry with paper towels.

Place all ingredients in a food processor or blender and blend into a smooth paste.

Season to taste with salt. Store in refrigerator. You can add parsley if you like.

Pesto sauce with sunflower seeds

You will need:

250 grams of wild garlic

10 garlic cloves

200 grams of sunflower seeds

Olive oil

Salt and pepper

How to cook:

Prepare all ingredients. The seeds can be lightly roasted for a more intense taste.

Put everything in a blender and blend until a smooth paste. Season with pepper and salt to taste. If there is not enough oil, add to the desired consistency.

Pesto sauce with pumpkin seeds

You will need:

130 grams of wild garlic leaves

3 tablespoons pumpkin seeds

25 grams hard cheese (parmesan)

1 garlic clove

130 ml olive oil

Salt pepper

How to cook:

Cut half of the wild garlic leaves and add minced garlic and olive oil. Stir and leave for 10 minutes.

Transfer to a blender and puree.

Add the rest of the ingredients and whisk.

Season with salt and pepper to taste.

Nettle pesto sauce

Nettle will not only soften the taste, but also add some zest. In addition, it has many useful properties and is also useful.

You will need:

4-5 tablespoons olive oil

40 grams of wild garlic leaves

40 grams of young nettle leaves

40-60 grams of pine nuts (or others, you can seeds)

30 grams hard parmesan cheese

2 teaspoons wine vinegar

Juice of 1 lemon

Salt pepper

How to cook:

Sort and rinse the wild garlic leaves thoroughly. Discuss.

Wash the nettle leaves and pour over with boiling water, leaving for a couple of minutes. Can be boiled. Cool quickly and squeeze out excess water.

Dry nuts or seeds.

Put the wild garlic and nettles in a blender. Add half the lemon juice, vinegar and enough olive oil. Grind.

Add nuts and cheese. Beat, adding the rest of the lemon juice to taste and the rest of the ingredients.

Keep refrigerated. Can be frozen to use the sauce in winter.

Wild garlic sauce with sour cream

You don't need to have a lot of wild garlic to make this delicious sauce. He likes both adults and children.

You will need:

A handful of wild garlic leaves

120 grams creamy soft cheese

2 tablespoons cream or sour cream

1 tablespoon parmesan (finely grated)

0.5 tablespoons lemon juice

Salt pepper

How to cook:

Coarsely chop the wild garlic leaves. Puree them in a blender with soft and hard cheese.

Add sour cream or cream and stir.

Season to taste with salt and pepper. Salt flavored with herbs is perfect for the sauce.

Mayonnaise from wild garlic

You will need:

90-100 grams of wild garlic

450 ml vegetable oil

3 egg yolks

1 tablespoon mustard (preferably soft, not very spicy)

2 tablespoons white wine vinegar

Salt pepper

How to cook:

First you need to prepare the oil. To do this, rinse it and blanch it in boiling water for no more than 30 seconds. Salt the water.

Drain and cool quickly. Dry and puree.

Pour in the oil and mix well until the oil turns a bright green color.

Strain it through a fine strainer or coffee filter.

Beat egg yolks, mustard and bite until smooth.

Gradually pour in the oil.

Store mayonnaise in the refrigerator.

Salsa verde sauce with wild garlic

This sauce is prepared with a lot of herbs. Each country has its own variations of this sauce. Let's cook it with wild garlic.

You will need:

3-4 tablespoons finely chopped wild garlic leaves

3-4 tablespoons finely chopped fresh basil

4-5 pieces of cucumbers

1 heaping tablespoon of capers

1 heaping teaspoon mustard

Juice of half a lemon

100 ml olive oil

Salt and pepper

How to cook:

Puree all ingredients. Transfer to a bowl and let stand for at least an hour. Add seasonings to taste.

Store in the refrigerator for up to one week.

Aioli sauce

Aioli sauce is made from garlic. Let's replace it with wild garlic.

You will need:

1 egg yolk

1 glass of olive oil

Juice of 1 lemon

1-2 tablespoons crushed wild garlic leaves

How to cook:

Whisk the egg yolks until pale yellow, about three to five minutes.

Add mustard and beat for another minute.

Whisking constantly on low speed, gradually pour in the olive oil.

Then add lemon juice.

Add wild garlic and season with salt to your liking at the end.

The sauce can be stored in the refrigerator for up to three days.

Butter with wild garlic

You will need:

200 grams of butter

30 grams of wild garlic (leaves)

1 teaspoon fine salt

0.5 teaspoon paprika

How to cook:

Wash and dry the leaves well. Chop very finely or chop lightly in a food processor. But so that they do not turn into a paste.

Mix in a bowl with softened butter, adding salt and paprika.

Spread the butter on a baking sheet in a layer about 3 centimeters. Roll up and refrigerate.

You can just put it in a container.

Ramson is one of the first plants that appears after a long winter. It can give the first vitamins and diversify the spring menu.

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