Wild garlic pesto
The recipes published here are seasonal and are part of our menu and the dishes can be tested at Botanica Guest House in Nadarevo. In addition, we would like to share these recipes with you so that you can prepare and enjoy them at home.
In Spring we like to "Go green" with our food. Some greens are grown in the garden, such as lettuce, spinach, fresh onions, fresh garlic. Others, such as the popular nettle, are picked in forests and meadows. There are some less familiar "green treasures". Such is the wild garlic (Allium ursinum), also called bear leek or ramsons, which can be found in meadows in deciduous forests. In order not to confuse its leaves with those of other similar-looking plants, rub the leaves in your palm and you will sense the familiar smell of garlic. It is said to be more beneficial than its cultivated counterpart, and here is an idea how to consume it.
How to make
Rinse in cold water the wild garlic and the nettle leaves and leave to drain well. Roast the walnuts for 4-5 minutes in a dry pan and leave to cool. Squeeze the lemon juice. Place everything (except the parmesan cheese) in a blender and blend until you reach a homogenous substance. Then add the salt (and the parmesan cheese – optional). If necessary, add more olive oil and lemon juice.
Transfer the pesto into a jar and store in the fridge. In order to last more, add a bit of olive oil on top, every time when you take pesto from the jar.
Wild garlic pesto is a seasonal product and can be tasted at Botanica guesthouse (please, order in advance).
Ingredients
Wild garlic leaves 3 – 4 handfuls
Nettle leaves – 1 handful
Walnuts – 200 grams
Parmesan cheese, ground – 50 grams (can be omitted for a vegan version)
Lemon juice from 1 lemon
Olive oil – 100 ml
Salt – to your taste