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Let’s Make Bärlauch Pesto

Let's Make Bärlauch Pesto

Let’s Make Bärlauch Pesto (Wild Garlic Pesto)

Hi BCT members,

Have you caught sight of any Bärlauch yet?

Also known as bear leek (or bear’s garlic, broad-leaved garlic, buckrams, ramsons, wood garlic, wild garlic), their green leaves typically appear around early spring. This bulbous and perennial plant is a relative of chives and has a strong flavour similar to garlic or onion.

Consequently, you can use the leaves in your cooking. Treat them like leeks, green garlic or spring onions and utilise them as a marinade, condiment, garnish, or even pesto.

You can easily forage them in the forests in and around Basel when in season.* Alternatively, you can source them in packages from the supermarket aisles.

 

Below is a recipe to make Bärlauch pesto that you can serve with pasta or potatoes.

Let's Make Bärlauch Pesto

Ingredients:

  • 100g of Bärlauch.
  • 50g of pine nuts.
  • 100ml of olive oil (more if needed).
  • Juice of half a lemon.
  • Salt and pepper to taste.
  • Some finely grated parmesan cheese or nutritional yeast.

Instructions:

  • Wash the Bärlauch/wild garlic and then spin them dry. Following this, cut the leaves into strips. Set aside.
  • Roast the pine nuts in a pan (without any fat) until they turn brown, and then chop them using a food processor.
  • Then, add the remaining ingredients into your blender and mix them into a smooth substance.
  • Check the paste and add more olive oil if you find it too thick.
  • Taste and add salt or pepper to your liking.
  • Serve with potatoes or pasta.

Let's Make Bärlauch Pesto

*Note: If you are new to foraging, double-check that the leaves are a pungent smell of garlic. Additionally, make sure you know the differences between them and the poisonous” “Lily of the Vall”y“.      


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