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wild garlic pesto

Catégorie : Savory

Pesto à l'ail des ours

C’est encore la saison, donc j’en profite. Le pesto à l’ail des ours est totalement irrésistible ! J’en mets partout, dans les pâtes, les lentilles corail, sur du pain… Encore mille mercis à mon amie Flore qui m’avait cueilli plein d’ail des ours. À ne pas confondre avec le muguet (les feuilles se ressemblent beaucoup !).
5 of 3 ratings
Prep Time 10 minutes
Cook Time 2 minutes
Type de plat Plat principal
Cuisine Italienne
Servings 4 personnes
Calories 619 kcal

Ingredients
  

Instructions
 

  • Vérifiez bien si vous le cueillez, que c’est de l’ail des ours et pas une plante impropre à la consommation !
  • Lavez et essorez l’ail (fleurs incluses) puis hachez grossièrement. Mettez le tout dans un petit blender avec l’huile d’olive.
  • Mixez pour avoir une purée fine.
  • Faites griller les pignons de pin à la poêle et ajoutez-les dans le blender.
  • N’oubliez pas le sel.
  • Terminez avec le parmesan en petits morceaux pour faciliter le travail du blender !
  • On mixe et c’est déjà terminé !
  • Vous pouvez le conserver une semaine au frais et le congeler sans aucun problème.

Nutrition

Calories: 619kcalCarbohydrates: 21gProtein: 16gFat: 55gSaturated Fat: 10gPolyunsaturated Fat: 12gMonounsaturated Fat: 29gCholesterol: 17mgSodium: 895mgPotassium: 173mgFiber: 2gSugar: 1gVitamin A: 203IUVitamin C: 16mgCalcium: 394mgIron: 3mg
Keyword Ail des ours, Pesto
Tried this recipe?Let us know how it was!

It’s still the season, so I’m enjoying it. The wild garlic pesto is totally irresistible! I put it everywhere, in pasta, coral lentils, on bread… Thanks again to my friend Flore who picked me plenty of wild garlic. Not to be confused with lily of the valley (the leaves look a lot alike!).

Bear garlic pesto :

  • 150g of wild garlic
  • 125g of olive oil
  • 100g of pine nuts or other dried fruits (almonds, hazelnuts etc.)
  • 100g of parmesan cheese
  • 5g of salt

Here is the bear’s garlic. Make sure if you pick it, that it is wild garlic and not a plant unfit for consumption!

Wash and dry the garlic (including the flowers) and chop coarsely. Put everything in a small blender with the olive oil.

Blend to a fine purée.

Toast the pine nuts in a pan and add them to the blender.

 

Don’t forget the salt.

Finish with the parmesan cheese in small pieces to make the blender easier to use!

 

We mix and it’s already finished!

You can keep it for a week in the fridge and freeze it without any problem.

 

wild garlic pesto

It's still the season, so I'm taking advantage of it. Wild garlic pesto is totally irresistible! I put it everywhere, in pasta, coral lentils, on bread… Again, a thousand thanks to my friend Flore who had picked lots of wild garlic for me. Not to be confused with lily of the valley (the leaves look a lot alike!).
No notes yet
Type de plat Plat principal
Cuisine Italienne
Keyword Ail des ours, Pesto
Tried this recipe?Let us know how it was!

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