Spring time is wild garlic season in Europe and I love the strong taste of it. The best thing is you can go in the woods and collect some on your own, but be careful not to mix up with the leaves of the lily of the valley. A simple test to figure out if you have the right leaves – just rub them through your fingers and if they smell like garlic – you have the right ones. I am a little bit too lazy for that so I went to our food market called “Naschmarkt” where only on Saturday local farmers sell their seasonal fruits and vegetables and I got a bunch of wild garlic.
Honestly filling my shopping basket – which is my stroller – with Austrian food always implements a filling good factor for me. Not only that I know I support the local farmers I also know I will get the freshest fruits and vegetables.
One of my favorite things to do with wild garlic is making a pesto. You can use the wild garlic pesto to pimp up so many other dishes, such as salads, pasta, risotto, gnocchi – or just use it as a dip! Another great thing is that you don’t need to use the wild garlic pesto all in once – you can refrigerate it for one week.
- 100g wild garlic leaves, stems removed
- 20g Parmesan cheese
- 20g pine nuts
- 200ml extra virgin olive oil
- sea salt
- Place the wild garlic, parmesan, pine nuts, salt and the olive oil in the blender and whizz until it gets a creamy substance.
- Spoon the pesto into a clean jar and store in the fridge for one week.