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Practical storage of wild garlic pesto in a screw-on jar
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5 from 18 votes
Wild Garlic Pesto
Bear's garlic pesto in two variations and many tips and tricks from Thomas Sixt.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: cold sauce, sauce
Cuisine: Bavarian Recipes, German Recipes
Keyword: Herb sauce, pesto, wild garlic, Wild herbs
Servings: 8
Calories: 139kcal
Author: Thomas Sixt
  • 50-100 g wild garlic freshly collected
  • 2 pinch chili pepper
  • 80-120 ml oliv oil
  • 30 g Parmesan finely ground
  • 30 g pine nuts or almonds roasted
  • 1 pinch salt Himalaya salt or Ursalt
  • 1 pinch pepper black or white
  • For the wild garlic pesto wash the wild garlic, spin dry, remove the stems, wild garlic pesto without stems becomes softer in taste.
  • Place the wild garlic leaves in a mixing bowl, season with salt, pepper and chilli, cover with olive oil and mix. This simple wild garlic pesto is ideal for wild garlic soup or wild garlic foam soup.
  • For a bear's garlic pesto with pasta or fish please add parmesan, grate finely and mix in roasted pine nuts.
  • The pesto with wild garlic is best filled into a glass, bear garlic pesto can be kept well closed approx. 5-7 days in the refrigerator.