Bärlauch Pesto

Q: How to pronounce Bärlauch Pesto?

The way to pronounce is ‘behr-loukh pes-toh’, with the stress on ‘behr’ and ‘pes’.

Wild Garlic Pesto Recipe

Bärlauch Pesto is spring’s must-try flavor bomb!

Bärlauch Pesto; when wild garlic season hits, there’s no better way to enjoy its fresh punch than in a homemade pesto. We love its simplicity and versatility. Because whether you’re spreading it on toast, tossing it through pasta or drizzling it over a simple tomato salad, Bärlauch Pesto is just delicious!

PUBLISHED: 21 Apr '24

| UPDATED: 18 Apr '25

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Why We Love It!

Green Goodness: Not only does it taste and look amazing, it’s also packed with nutrients and antioxidants.
Quick & Easy: With just a few ingredients and a trusty blender, you’ll have a batch of homemade Bärlauch Pesto ready to go in minutes. It’s so easy!
Meal Planning: During springtime we make sure to have a jar in the fridge. It's fantastic with just about anything, the possibilities are endless...
Garlic in Every Bite: For garlic lovers who want all the flavor without the 'social consequences', Bärlauch Pesto is the perfect trip!

What Is Bärlauch Pesto?

Bärlauch Pesto is a delightful condiment that captures the essence of springtime in a jar! Wild garlic, also known as ramsons in English, is abundant from early to late spring in forests across Europe. Bärlauch Pesto is especially popular in Germany and in Poland – pesto z czosnku niedźwiedziego. It’s is made of wild garlic leaves, blended with pine nuts, Parmesan cheese and olive oil. It boasts a wonderfully fresh and garlicky flavor with earthy undertones. Add a squeeze of lemon juice for an additional burst of freshness. Bärlauch Pesto is perfect for tossing with pasta, spreading on crusty bread or boosting various dishes with its punchy flavors. It’s not only super easy to make but also a delightful and colorful way to bring springtime into your kitchen.

Ingredients

Bärlauch Pesto

left to right top to bottom – check ‘Recipe’ below for quantity info

Wild Garlic: Choose wild garlic that looks fresh and vibrant. Avoid any leaves that appear wilted, yellowed or have spots.
Freshly Squeezed Lemon Juice: Lemon juice balances the flavors out and adds a zesty kick.
Extra Virgin Olive Oil: Extra virgin olive oil is essential to this pesto. It enhances the overall flavor.
Parmesan Cheese: Parmesan brings a punch of umami and helps to bind the sauce.
Kosher Salt
Pine Nuts: They add a nutty richness and texture to the pesto.

How To Make Bärlauch Pesto

2 steps

Chop!

Wash the wild garlic leaves thoroughly under cold water to remove any dirt and dry it in a salad spinner or with a clean towel. Chop the leaves roughly and cut the Parmesan cheese in smaller bits.

Blend

Add all ingredients to your trusty blender. Pulse several times until the mixture begins to come together, being careful not to over-mix. You may need to scrape down the sides of the food processor bowl with a spatula to ensure that all ingredients are well incorporated.

Taste the Bärlauch Pesto and add salt if needed. Go easy on it as Parmesan cheese is salty by nature.

Serving Tips & Pairings

Pasta: Toss the Bärlauch Pesto with cooked pasta such as linguine, spaghetti or fusilli for a super quick and incredibly good meal. Top it off with a sprinkle of extra Parmesan cheese. Its the best pasta-pesto ever!
Bruschetta: Spread some pesto on crusty bread before topping it with mozzarella, dried ham, anchovies, tomato…
Tomato Salad: Drizzle the pesto over sliced tomatoes for an super easy, festive and tasty tomato salad.
Soup: Upgrade any mixed soup with a trickle of this pesto. It’s so delicious!
Everything Grilled: Serve it alongside Tagliata di Manzo, or grilled chicken, steak or salmon. The charred and smoky flavors work beautifully with the fresh and garlicky aroma of the pesto.
Vegetables: Bärlauch Pesto pairs really good with roasted potatoes and grilled vegetables, like zucchini, eggplant, bell peppers and cauliflower. Try some on our Funghi Trifolati… it takes your veggies to the next level!
Drinks:
- Very tasty with Limonata, tomato and cucumber juice.
- Pair it with Grüner Veltliner or your favorite crisp white wine.

Substitutions & Variations

Wild Garlic: Substitute wild garlic with ramps or garlic chives. They have a similar garlicky flavor.
Chervil Pesto: Chervil has a short shelf life, so use chervil in stead of wild garlic in this recipe and capture its freshness to use in soups, pasta’s, …
Pine Nuts: Swap pine nuts for walnuts, almonds or cashews.
Nut-Free: Or substitute them for hulled hemp seeds. Hemp seeds have a mild, slightly nutty flavor and a creamy texture, making them ideal for a nut-free Bärlauch Pesto.
Vegan: Switch Parmesan cheese for natural yeast. It’s slightly different but equally delicious.
Parmesan Cheese: Replace Parmesan for Pecorino Romano cheese or Grana Padano: These cheeses have a similar salty and nutty flavor to Parmesan.
Spicy Pesto: Add a pinch of red pepper flakes or fresh chopped chili pepper to the pesto for a spicy kick.
Green Goddess Pesto: Combine with avocado, fresh spinach and squeeze of lime juice for a vibrant and creamy pesto.

chervil pesto

FAQs

The way to pronounce is ‘behr-loukh pes-toh’, with the stress on ‘behr’ and ‘pes’.

Certainly! The flowers are edible and can be used just like the leaves in cooking. They also serve as a beautiful garnish, adding an extra touch of spring to Bärlauch Pesto!

Avoid over-blending and adjust with a sprinkle of lemon juice, lemon juice works miracles for bitterness!

Store it in an airtight jar in the fridge and it will remain fresh for at least a week. It doesn’t take up any space and it’s your best companion for meal planning!