Have you ever heard of wild garlic? Some know it as ransoms or bear’s garlic and it is a wild relative of chives. Wild garlic doesn’t taste like garlic bulbs, it is more of a mixture between chives, spring onions, garlic and spinach. I am not sure if it’s a thing in your country, but in March our parks in Germany are covered with a thick green carpet of wild garlic. It’s all free and for everyone to pick, so what better thing to do to get out in the forest and gather free organic wild garlic. You can make a whole lot of things with it and I have used it for crackers, garlic butter, or my favorite Wild Garlic Pesto.
Some folks feel scared to pick fresh wild garlic because there is a slight likelihood of mixing it up with other plants which are very poisonous when consumed such as lily of the valley or autumn crocus. In general, if you stick to the March time period to pick your garlic and make sure you pay attention, the chance of you picking the wrong plant is very slim. So it is important to get all the information about how to identify wild garlic and to differentiate it from other plants.
You are looking at the easiest pesto recipe with only 4 ingredients, but that being said, there is no reason not to get creative with the recipe. Instead of cashews you could also use sunflower seeds or a mature of cashew and sunflower seeds. I bet Brazil nuts and pecans would work wonders too.
The recipe makes approximately 4 small jars of Wild Garlic Pesto. The salt and oil preserves the pesto and last years pesto lasted for 5 months in the fridge. If you don’t have fridge space you can freeze the pesto too.
The Wild Garlic Pesto is super versatile. The pesto is not only great for pasta! I love it in salad dressings, stir fries, scrambled tofu, savory wild garlic pancakes or as a sandwich spread. I have a recipe for a great vegan butter, you could make your own wild garlic butter by adding the pesto to it.
It is definitely advisable you to use a high speed blender like the Vitamix. A stick blender will do as well but it will take mich longer to break down the leaves of the wild garlic. A good blender will also give you a very smooth texture.