I have waited a long time now finally the time for wild garlic begins again. You can also find wild garlic in the vegetable department. Especially in the south of Germany you can be lucky and harvest it in deciduous forests or under bushes. In the meantime I have started to grow wild garlic in my garden. As soon as the wild garlic season has started, I cook with it regularly as wild garlic pesto or in dips and dressing.
Wild garlic has been used for centuries as a medicinal and spice plant. Although the whole plant is edible, I mainly use the green leaves. According to holistic medicine, wild garlic is used for the treatment of airway inflammation, liver, stomach and bile problems. He should also stimulate the metabolism. Sounds like great reasons to eat more wild garlic. My recipe for wild garlic pesto is prepared quickly and easily.
If you are looking for wild garlic yourself in the forest, be careful not to confuse it with the poisonous lily of the valley. The taste of wild garlic is reminiscent of garlic, so it is very aromatic. The wild garlic has some advantage though. Due to the high allicin content not only is something being done for your health, that allicin helps not to smell even after the wild garlic consumption. Important, fresh wild garlic should be prepared quickly. It will only stay fine in the fridge for one to two days. The healthy properties of wild garlic are also better when freshly consumed.
The vegetable is cheap to get in the supermarket. For my pesto, yeast flakes, olive oil, lemon juice and sunflower seeds are added. If you feel like a vegan pesto outside the wild garlic season, try my vegan radish leaf pesto.
Vegan Wild Garlic PestoPrint This
What do you need for the Wild Garlic Pesto?
- 1 cup Wild Garlic Leaves
- 1/2 cup Sunflower Seeds
- 1 Lemon – Juice of the Lemon
- 1/3 cup Olive Oil
- Sea Salt – For Seasoning
- Pepper – For Seasoning
How do you prepare the Wild Garlic Pesto?
- Wash the Wild Garlic Leaves and cut them a bit up.
- Slightly roast the sunflower seeds in a pan without oil. Turn them a lot, you really want them slightly toasted.
- Put all the ingredients in a mixer and mix until fine.
- Season with salt and pepper and maybe add some more lemon juice.
The Wild Garlic Pesto is fine in a closed container for around one week. Keep it in the fridge.