Spring (wild) garlic pesto
Source: Switzerland About forever!
Wild garlic “Bärlauch” is the first sign of spring around here. This is what they call the wild garlic, or spring garlic. If you walk in the forest around here, or just look in people’s yards, you will see this particular leaf everywhere! You should pick it when it’s fresh, but if you see the white flower on it, it’s too late.
With the leaf, you can make soup, pesto, or grill the leafs and wrap it around a sausage. I chose to make pesto with the leaf. It has a sharp flavor, and can be very spicy – beware and enjoy!
|2-3 generous handfuls of Bärlauch leaves||5-6 Tbs. olive oil|
|3-4Tbs. pine nuts||Salt/pepper to taste|
|5-6 Tbs. Parmesan (grated)||Noodles of choice|
Wash your leaves, and put in food processor, along with your pinenuts, cheese, olive oil and seasons.
Turn on, blend.
Mix with cooked hot pasta.