Wild Garlic Pesto & Pasta
My spring time go-to after a day spent in forest full of wild garlic. Jummy!
Ingredients
For 2 people:
wild garlic leaves (75 g)
nuts - hazelnuts, walnuts (100 g)
lemon juice (1-2 tbsp)
pasta of your choice (250 g)
water (approx. 60 ml)
salt (1/2 tsp)
*optional: olive oil, nutritional yeast flakes
Method
First, pick up some wild garlic and make sure to pick clean leaves (so that you don’t have to wash them) - you will get 75 g very quick.;)
Cut the leaves into smaller pieces (to make it easier for the blender), put them in a blender, add water and mix to get a fine green paste.
Separately grind the nuts. You can choose whichever nuts you prefer. If you want to have some larger pieces of nuts in your pesto (for the texture), blend a part of the nuts just partially.
IF YOU WANT TO HAVE YOUR PESTO RAW…
Mix wild garlic paste with nuts, add some salt, lemon juice, and your pesto is done. You can add some olive oil or/and yeast flakes if you want. The latter will give you a parmesan-like flavour.;)
IF YOU DON’T LIKE SPICY FOOD…
Then I recommend you to COOK (=heat) the pesto or at least mix in some olive oil. Do this before adding any other ingredients.
Put pesto in a pan and cook it on medium heat for few minutes. If it starts to stick to the pan, add more water.
Taste it and check the spiciness. If it is still too spicy, then cook for a few more minutes.
In the end, mix in salt, lemon juice, and optionally some yeast flakes.
Meanwhile, cook your pasta al dente. If you’ve made your pesto raw, then just mix it with the pasta and enjoy. If not, then add the pasta to the pan with heated pesto and mix well. If there is any component missing in the overall flavour - add it.
Serve and…
*this is not the whole portion ;)