Pesto Ursinum

1 comment

This morning I went for a walk with my dog, and in a grove near my house I found an expanse of wild garlic (Allium ursinum); I picked up a lot of it and thought I’d prepare a bit of pesto 🙂

6 abundant handfuls of beautiful wild garlic leaves
sesame seeds or tahini (I used 1 tablespoon of tahini)
extra virgin olive oil, to taste
1 handful of almonds
1 pinch of salt

Put a handful of wild garlic leaves in a blender, with abundant oil and the other ingredients; process it well until creamy (if too dry, add a little water or more oil). Then add the rest of the garlic, a bit at a time (if you put everything at once … it wont’ blend). Et voila’, your pesto is ready to be put in the jugs 🙂

I warn you, it’s very strong, so if you do not like garlic … just forget it 🙂
You can use it with pasta or as a spread for anything else…in the picture I made some bruschettas with sesame seeds, fresh sliced tomatoes, sprinkled with pepper.

This is a picture of the garlic leaves. And do not forget its beneficial properties (fights rheumatism, asthma, helps you digest better, lowers pressure and cholesterol; in addition, contains iron and it’s a mild antibiotic).
You’ve understood that I love garlic, haven’t you :-P?

Chef: Mareskul from VeganBlog

  1. acorn 26 July 2011 at 07:07

    not sure i can find it up here, anyway I’ll have a look in wikipedia, you never know!

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