Wild garlic pesto

Category: Culinary recipes
Wild garlic pesto

Ingredients

Fresh wild garlic leaves 300 gr.
Parmesan cheese 100 g
Pine nuts 100 g
Olive oil 200 ml.
Salt to taste

Cooking method

  • - Sort ramsons, remove coarse stems (leave young ones), rinse and dry. Chop or tear coarsely, put in a deep bowl or glass of a blender.
  • - Lightly brown the pine nuts in a dry frying pan. Grate the cheese on a fine grater. Add everything to the leaves.
  • - Pour olive oil into a bowl and blend everything with a blender until smooth. Salt.

Note

Source here: 🔗

My second day is crazy, well, before that they liked this sauce! They eat it just like that, spreading it on bread. Today I plan to serve it with pasta.

P.S.Yes, I almost forgot the most important thing Wild garlic pesto, I have a replacement for replacement and replacement fit! Instead of pine nuts, walnuts roasted until light coffee color in a dry frying pan. Instead of Parmesan ... mlyn, I'm even ashamed to say what kind of replacement I found such a noble Parmesan ...uace, just get the courage ... instead of parmesan I have ... I have ... I have Kostroma hard cheese ...Everything else is prescription (well, that is, wild garlic, olive oil and most importantly salt) !!! And in spite of all my budget replacements, my hamsters don't stop pesto!

raya1
Crochet, very tasty and beautiful!
Everyone loves wild garlic too. Interestingly, it can be preserved for the winter somehow?
Crochet
raya1
Thank you .
As for the preparation for future use ... I have not tried it, I have not had time yet. From comments on the source of the recipe:

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

I made a lot of it, and decided to try freezing part of it - for example, I make a lot of basil pesto in season, freeze it in ice cube trays, and then store it in a bag with such cubes, then in winter you take a cube - you throw it into hot paste, for example - and how fresh, and without any preservatives - in general, beauty (only with basil there is one moment that must be done so that basil does not darken when frozen, but this is a different story). Well, I decided, following the example of basil, to freeze and wild garlic - I froze. Now they ate what was unfrozen, and took it out of the freezer - it was thawed - and as fresh it does not lose color, smell, or taste. Today I bought a bunch of wild garlic, I will make it, I will freeze it - in winter we will enjoy the springy taste. So I decided to tell you, suddenly someone will find the idea useful while the wild garlic is still there.
Caprice
How I love wild garlic! And here it does not grow
dopleta
Great, Crochet, great idea, thanks! I made it from basil, and I am sure it will be tastier from wild garlic! By the way, I picked these nuts straight from pine cones in Italy - well, they are very similar to pine nuts! So I will do with them, as before - basil.
Dana
And what should be done so that the basil does not darken?
Crochet
Quote: dopleta

By the way, I picked these nuts straight from pine cones in Italy - well, they are very similar to pine nuts! So what will I do with them
dopleta-chka
So, with a dear soul, I would replace it with cedar, the current in our village, this is already exotic, yeah ... in our general store you really can't run away: walnuts, hazelnuts and peanuts ... but walnuts are also delicious!
sea39
Crumb! My friend canned wild garlic, but only now it is too late to do this, because (at least my friend) canning the youngest shoots, practically from under the snow. If you want to know the recipe, I can ask a friend for it.
Inusya
Tiny, awesome recipe! Especially with the replacement that you were embarrassed to pronounce.I, too, will immediately adapt many "imported ingredients" in our own way. But how about how much it will stand in x / ke? I understand that when it's delicious, maybe the jar will be washed until the evening, but all the same? After all, everything is raw there, or is it possible to store it for a couple of or four days because of the oil and salt?
Crochet
Quote: inusha

Tiny, awesome recipe! Especially with the replacement that you were embarrassed to pronounce.
inusya
Thank you ...

Quote: inusha

But how about how much it will stand in x / ke?
Today my pesto is more than 2 weeks old, it costs like brand new just cooked, literally last night I spread it on my sandwiches. I don’t know how long it will last ... I used up some of the pesto for bread, but I keep the rest in the refrigerator.
Veronica
.. we have etoy flasks (wild garlic), well, just heaps! ... grows in the taiga, not far from the city, is sold in packs near all the shops! RUB 25 for a bunch ... we eat it in salads. and here I am, from childhood, young, on the contrary, not very good. I liked it, her taste and smell is sharper, but the one that is right now! ... with an egg and sour cream in a salad ..... mmm ...... just eat it all together, the whole family ... . and then her smell ... like garlic then ... deadly ...
Inusya
Thank you, Crochet, I realized, now I’ll buy wild garlic and make it, otherwise I didn’t know what they eat it with and why they sell it. And for the advice on bread, you can also shug her there, and the color will probably be cool!
lizard
Interesting, since this went booze an idea with substitutions ... maybe replace wild garlic with green garlic? ...: girl_red: And then we have this green garlic - well, just called it!
dopleta
Quote: lizard

Interesting, since this went booze an idea with substitutions ... maybe replace wild garlic with green garlic? ...: girl_red: And then we have this green garlic - well, just called it!

I think only if you take the youngest leaves. Still, the feathers of garlic are very coarse in comparison with wild garlic.
Crochet
Quote: inusha

And for the advice on bread, you can also shug her there, and the color will probably be cool!
inusya, I have been baking pesto breads using this recipe for several years now: 🔗
True, I always baked it with basil pesto, but I liked it with wild garlic pesto no less, and maybe even a little more ... I highly recommend trying it.
Olima
Kroshik, today on the market atfyo wild garlic was on sale. Well, why shouldn't I buy it.
We'll have to go back to the market tomorrow because of her.
Crochet
Quote: Olima

Kroshik, today on the market atfyo wild garlic was on sale.

Olenka, sho, uzho ?! Interestingly, do we have? Tomorrow I was just going to the market, I need to take a look, I tooa abovea !!!
Olima
Quote: Krosh

Olenka, sho, uzho ?! Interestingly, do we have? Tomorrow I was just going to the market, I need to take a look, I tooa abovea !!!

Yeah, it appeared, though the leaves are not quite open yet, but they are young, young.
Nobody eats it like that, but I stuck something about this recipe
Caprice
Quote: Krosh

P.S.Yes, I almost forgot the most important thing Wild garlic pesto, I have a replacement for replacement and replacement fit! Instead of pine nuts, walnuts roasted until light coffee color in a dry frying pan. Instead of Parmesan ... mlyn, I'm even ashamed to say what kind of replacement I found such a noble Parmesan ...uace, just get the courage ... instead of parmesan I have ... I have ... I have Kostroma hard cheese ...

And I have in stock all the components, except ....., believe it not, the ramsha itself Well, it does not grow with us. Had to replace with Basil
irysikf
Quote: Krosh
only with basil there is one moment that needs to be done so that basil does not darken when frozen, but this is a different story

Girls, can someone reveal the secret that something needs to be done so that the basil does not darken when defrosting?
Elena_Kamch
Crochet, Inna, I went in successfully! You look, even a couple of months will not pass before the wild garlic season will open
I just adore ramson, but I have never tried such a thing I will definitely do this year! I'll lay myself
And for storage, freeze right with cheese?
Crochet
Lenochka, thank you very much for your attention to the recipe !!!

I would be very glad if it comes in handy !!!

Quote: Elena_Kamch
And for storage, freeze right with cheese?

Yeah), right with him ...
Elena_Kamch
Quote: Krosh
Yeah), right with him
Interesting! Have you tried freezing? Just like fresh afterwards?
Crochet
I tried Lenochka , I myself do not eat this, and my eaters did not notice the difference at all ...

Before serving, I defrost it in the refrigerator, if anything ...
Elena_Kamch
Hurray, let's go wild garlic! I will stock up on ingredients and get started
Crochet
Happy for you, my dear !!!

And last week I cooked pesto from stalks of onion and garlic, with cashew nuts, wow), how I liked it !!!
Elena_Kamch
Innochka, well, everything, I'm obcheremshovana And happy!
Yummy
Thank you, dear, for such a wonderful recipe!
True, she didn't add cheese ... I decided that nuts and cheese would be too much for me at the same time. Maybe I'll try to add it later.
But even so it turned out yummy. My husband is happy, I am even more!
I will harvest on an industrial scale

Here's my treat. Live she will be greener
Wild garlic pesto
Crochet
Lenochkawhat a photo !!!

I'm so glad you liked the pesto !!!

Well, let it be without cheese, again less calories ...

Good health to you and your loved ones, my dear !!!

And thank you very much for the feedback, to me damn soooo nice !!!

Elena_Kamch
Kroshik, I will make a new batch soon and write again, I will respond
Ledka
Crochet, thanks for the recipe. I have some garlic onion leaves. I will try to do
Elena_Kamch
Innul, I just fell in love with this pesto! Yesterday I could not stop, only the thought that in the morning to work in the team slowed down
I'm sitting now ..., trying not to shine
It is necessary to get ragged on the weekend and get more
Nagira
Aaaaa, girls, how am I jealous of you? What a year I can’t buy wild garlic, I used to come across and I bought without questions, and now I ask grandmothers in the markets, but they don’t understand at all what I’m talking about ... and what it's such wild garlic ...
Here I am wondering - from whom did I buy ??? imported, perhaps, was ... from neighboring regions ... since the locals did not hear ...
Eeee .. Kroshik, I actually came here to inquire - for the lack of wild garlic yesterday I got hold of anzur, it smells, an infection You did pesto with it, like ... and how, is it worth it or better to take garlic greens?
Elena_Kamch
Nagira, Irishdoes not grow wild garlic in your area? She loves colder regions or something ...
Crochet
Quote: Nagira
You made pesto with him, like ... and how, is it worth it or better to take garlic greens?

Irisha, I make pesto with garlic onions every year wild garlic is somehow not very popular with us , my like very much !!!

And yesterday I cooked such a soup with this garlic onion, mmmm ...

It's just interesting, are we talking about the same plant or what?
Nagira
Elena_Kamch, Alyonaprobably not growing, since the grannies do not know what it is ... they bring their crops to our markets from the surrounding villages, even from across the Volga ... That is, they seem to live close to Mother Nature, but they do not know ... sadness for me .. My parents are from Siberia, although I was born and raised almost near the Black Sea, I wrote in my favorite recipes that thanks to Siberian roots, living in the south, I knew-ate-loved cranberries-bird cherry flour, pine nuts, honey agarics - in Soviet times, local residents in the Kuban did not know about all this, and the wild garlic was also from there - from the stories of parents and parcels from Siberia.
Innuska, probably ... Indian onion - that's how the granny called, she sold flowers, but I recognized from the description of the anzur - large purple heads-inflorescences.
I ask - "don't you sell tops?"
Granny was taken aback - "Duc she's for throwing ..."
"And what leaves, flat, wide? Do you have a garlic spirit? .."
I came to the conclusion that - Anzur, I left a deposit so that the grandmother would not forget to bring it the next day .. and now I look at the loggia - what to do smells somehow .. not like wild garlic ... I catch something too much from you and decided to consult receive, otherwise the transfer of time will happen ...
So, you say, it's worth it, okay, I'll try thanks, Tiny
Elena_Kamch
Quote: Nagira
probably not growing
Is your climate warmer than Moscow?
How long does it take to get from Moscow to you?
Still, the plant world is interesting ... Ramson is probably a gift of Fate for the north, so that they don't die completely without vitamins


Added on Friday 13 May 2016 1:23 pm

Quote: Nagira
"Don't you sell the tops?"
Granny was taken aback - "Duc she's for throwing ..."
We have the same story with radish tops.
They also ask, what about you, rabbits ??? And you can't tell normal people that we ourselves eat a lot of grass. We found one young lady on the market, she gives us a bag of tops and no questions asked
Crochet
Irish, smell yeah, specific ...

Something is worrisome to me somehow, you are a girl with a refined taste, again sensitive to aromas), but how will you not like it ...

Oh), girls, I forgot to tell you that I also bake a wonderful bread with this pesto in the filling, I highly recommend it !!!

You cannot link to the PF recipe, if you are interested in the recipe, then I will write it here a little later ...

Elena_Kamch
Quote: Krosh
You cannot link to the PF recipe
Innawhat is pf?
On the first page I saw about bread somewhere, I went and studied it already. Interesting recipes there True, I very rarely bake wheat. If I get myself together, I'll try to remember ...
Or deliberately stir up ... I will think
kubanochka
And there are exactly three such cans ... there were at lunchtime ...

Wild garlic pesto

Kroshik, Innusik! I was already late with wild garlic in our area ... so garlic leaves were used. How delicious it is !!!!! Hazelnuts, Parmesan cheese, olive oil infused with sage and pepper ...
Elena_Kamch
kubanochka, Lena, what a beauty!
We, too, just fly away this pesto. Everyone I treat, well, really like it!
June
And if the wild garlic is slightly extinguished in a frying pan before blending (a couple of minutes so that the color does not darken, you can add a drop of tomato), then there will be no smell of the killer in the stomach of the fire. Checked.
Elena_Kamch
June, Yul, and how much use is raw! And quench and that's it ... It's not at all the same in vitamins-enzymes
June
Lena, I'm sorry for my stomach - it bakes very much. The extinguished one does not lose so much, but you are not afraid of either the smell or the burning in your stomach. I like.
Elena_Kamch
Of course, the taste and color ...
Everyone chooses for himself I somehow don't bake, and I try to get all the benefits to the maximum in our vitamin-free land


Added Monday 16 May 2016 01:05 AM

Crochet, Innullook what smiley I brought
Wild garlic pesto

I baked bread with pesto, he didn’t give me rest Tried it warm, didn’t wait until it cools down Vkusooo!
Thanks for the interesting tip!
Elena_Kamch
Here are some more cuts. Didn't do very many folds.
Baked on railway, without industrial yeast. And gray, because with the addition of corn flour and from wheat flour of the highest grade I do not bake

Wild garlic pesto

Wild garlic pesto
businkairika
Crochet, thank you so much for the recipe. I fight with my garlic like weed. I have a lot of it. And now it has a use. Delicious. Everyone at home liked it. I will do it in the freezer too. Thanks again !!!
Larisa M
Krosh, the recipe is delicious! He is like a frame for such a jewel as wild garlic!
Elena_Kamch
Quote: Larisa M
the recipe is delicious!
Here I am about the same! Tried this spaghetti pesto, almost swallowed my tongue
And why do you have to work five days a week and you can't go around with wild garlic?


Added Wednesday 25 May 2016 07:14 AM

Crochet, by the way, people for the sake of your recipe register on the Bread Maker to say thank you
So, for sure I say, that still delicious! My husband now wears wild garlic in bunches home
Hellen
Thanks for the recipe .... Delicious. I did it several times. Girls, tell me how to save for the winter? Just keep it in the refrigerator (I think it won't last long) or can it freeze the finished pesto?
Elena_Kamch
Quote: Hellen
can freeze ready-made pesto?
Hellen, but on the first page take a look. Crochet writes that he was frozen in molds.
I plan to freeze it in small tins, then take it out and vacuum it. I think it will be possible to store for a long time. I really enjoyed freezing the vacuum-sealed vegetables and berries as fresh until spring

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