Bärlauch Pesto
Wild Garlic Pesto RecipeBärlauch 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!
Ingredients
- 100 g wild garlic
- 1 piece fresh lemon juice
- 125 ml extra virgin olive oil
- 50 g Parmesan cheese
- 1 pinch salt
- 50 g pine nuts
Instructions
- 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.
- 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.
Notes
- 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.
Nutrition
Calories: 201.12kcal | Carbohydrates: 3.1g | Protein: 3.24g | Fat: 20.16g | Saturated Fat: 3.3g | Polyunsaturated Fat: 3.67g | Monounsaturated Fat: 12.06g | Cholesterol: 4.25mg | Sodium: 105.42mg | Potassium: 47.07mg | Fiber: 0.52g | Sugar: 0.79g | Vitamin A: 263.35IU | Vitamin C: 3mg | Calcium: 82.87mg | Iron: 0.73mg