Perfect for Spring – Wild Garlic Pesto with Pasta

Preparation time: approx. 20 minutes
Servings: 4

Ingredients:

For the pesto:

• 100 g fresh wild garlic
• 50 g toasted pine nuts (alternatively walnuts or almonds)
• 50 g freshly grated Parmesan (for a vegan version: nutritional yeast or vegan cheese)
• 100 ml olive oil (high-quality, cold-pressed)
• 1 small garlic clove
• ½ tsp salt
• ½ tsp lemon juice
• Optional: a bit of pepper to taste

For the pasta:

• 400 g spaghetti or another favorite pasta
• Salt for the pasta water

For serving:

• Freshly grated Parmesan
• A few whole pine nuts for garnish

Preparation:

1. Prepare the wild garlic

• Wash the wild garlic thoroughly and pat it dry. If it’s very moist, briefly spin it in a salad spinner or spread it out on a kitchen towel.
• Roughly chop it to make blending easier.

2. Make the pesto

• Toast the pine nuts in a pan without oil over a medium heat until golden brown (approx. 2-3 minutes). Toss regularly to prevent them from burning.
• Place the wild garlic, roasted pine nuts, Parmesan, garlic, salt and lemon juice in a blender or a tall container for a hand blender.
• Gradually pour in the olive oil and blend everything into a creamy mixture. If the pesto is too thick, add a little more olive oil.
• Season to taste with salt, pepper and lemon juice.

3. Cook pasta

• Cook the pasta in plenty of salted water according to the instructions on the packet until al dente.
• When draining, keep a small cup of the pasta water - this will help the pesto to mix better with the pasta later.

4. Mix the pasta with the pesto

• Return the drained pasta to the pan.
• Add the wild garlic pesto and mix well. If necessary, add a little of the reserved pasta water to make the pesto smoother.

5. Serve

• Divide the pasta between plates.
• Garnish with freshly grated Parmesan cheese and a few toasted pine nuts.
• Optionally round off with a dash of olive oil.

With this recipe, you can enjoy the first days of spring to the full!