Wild Garlic (Bärlauch) – Why not make pesto?
Wild Garlic (or Bärlauch in german) season hits you by surprise every year. It’s strange, for weeks and weeks you wait for Spring to arrive. Then when you least expect it: What? It’s here already?
Wild garlic is one of the things that for me are intrinsically german. Everyone in Germany has heard of this wild food, but somehow the rest of the world seems to be unaware of it. This pungent herb is the perfect symbol of the end of Winter. It comes hand in hand with crisp spring days, long walks on sunny days and forest adventures.
Allium ursinum (It’s Latin name) is also referred to in many languages as “Bear Garlic” or “Bear Leek” – “ursinum” is derived from the Latin “ursus” which means bear. So I like to imagine ancient times where bears still roamed through the woods, feasting on wild garlic.
The green broad garlicky leaves are great to use fresh in any kind of savory dish: add it to soups, omelets, stir-fries, Currys and even salads. But the season is short and leaves do not last so long. So making pesto is always a good idea. Olive oil and salt help prolonging its shelf life to a couple of months. Just keep the finished pesto well-sealed in a dark cool place.
Essentials for the pesto are olive oil and salt. You can improvise by trying out adding different nuts. Walnuts, sunflower seeds, pumpkin seeds or cashews, pick your favorite. They are all delicious. Lemon juice adds a nice zing.
Here is a simple recipe to use as a base for your own creative explorations. Make sure to properly wash the leaves before processing them.
The path towards my favorite wild garlic patch leads past fields, curious donkeys and foresty landscapes.
Wild Garlic Pesto
Equipment
- blender
Ingredients
- 150 g wild garlic leaves carefully washed
- 150 ml olive oil
- 100 g sunflower seeds Can be replaced with pumpkin seeds, walnuts or cashews.
- Juice 1/2 lemon
- 1 tsp salt
Instructions
- Wash the Wild Garlic leaves carefully and dry them with a tea towl or a salad spinner
- Combine all ingredients in a blender and blend until smooth (until you have your desired consistency)
- Transfer pesto into a sterilized jar, cover with a thin layer of olive oil and close the lid tightly