wild garlic pesto - two ways

It's finally spring and time to grab yourself  some fresh wild garlic and make some utterly delicious pesto! This recipe is very easy and a lot of fun. At least if you have a great food processor. Last year I tried it with a quiet weak blender and it was a little annoying. So a food processor comes in very handy here.

This time during the year you can find wild garlic in your nearby forest and maybe also supermarket. My mother and I always go for a little walk to the forest and there are lots and lots of them. Just pick them, go home, wash them and start making your pesto!

I'll share two slightly different recipes with you here. They both contain Parmesan, but can be veganized very easily. Either by not adding the Parmesan at all or replacing it with some nutritional yeast.

As pine nuts are pretty expensive they can be replaced by cedar seeds which have nearly the same taste. Even cashews work well as a substitute.

Recipe Nr. 1:

- 50 g wild garlic
- 8 tablesp. of olive oil
- 40-50 g of Parmesan
- 30 g pine nuts
- 1/2 teasp. of honey
- zest of half a lemon
- salt and pepper

Recipe Nr. 2:

- 50 g wild garlic
- 6 tablesp. of pumkin seed oil
- 40 g of Parmesan
- salt and pepper

You can actually use your homemade pesto for nearly everything. You can spread it on your toast, eat it with your pasta or even garnish your soup with it.