Source: Switzerland; cir. For forever!
Wild Pesto Sauce
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. Not many recipes around where you forage for your ingredients though, to me, that's half the beauty.
- 2-3 handfulls Bärlauch fresh spring garlic
- 3-4 TBS pine nuts
- 5-6 TBS parmesan grated
- 5-6 TBS olive oil
- salt and pepper to taste
- 1 lb pasta penne, spaghetti, whatever you desire
Wash your leaves, and put in food processor, along with your pine nuts, cheese, olive oil and seasons.
Blend in food processor until smooth. If needed, add a bit of olive oil, or a smudge of warm water or cream to get a smooth texture.
Mix into cooked pasta. Serve and enjoy.