Seasonal recipe March - wild garlic

With March, we start a new series all about cooking. Every month we introduce you to a seasonal fruit, vegetable, or herb and a matching recipe. Fit and fresh with the SoSUE seasonal recipe.

Wild Garlic

The wild garlic season starts in mid-March and ends in early May. Thanks to its garlicky aroma, wild garlic is one of the most popular wild herbs, but unlike garlic, you are largely spared from the unpleasant smell after eating it. If you like, you can even go collect the wild garlic yourself in the forest, but be careful: do not confuse it with autumn crocus or lily of the valley. They are poisonous. 

Wild Garlic Pesto

Wild garlic pesto goes well as a side with almost everything and keeps for several weeks in the fridge. Once prepared, it can be used as needed for pasta, as a dressing for salads, as a spread on bread, or mixed into quark served with potatoes. All you need for this is:

• 80 g almonds

• 80 g pine nuts

• A bunch of wild garlic leaves (approx. 30g)

• Extra virgin olive oil

• Salt and Pepper

- Lightly toast the almonds in a pan and set aside to cool.

- In the meantime, wash the wild garlic thoroughly and let it drain.

- Now put the almonds, pine nuts, and wild garlic into a blender and puree everything finely together.

- Gradually add some olive oil until the pesto reaches the desired consistency. Season with salt and pepper.

And just like that, the fresh, seasonal, and homemade pesto is ready. Enjoy cooking it!