{"id":51384,"date":"2020-03-28T15:03:39","date_gmt":"2020-03-28T14:03:39","guid":{"rendered":"https:\/\/ellerepublic.de\/baerlauch-pesto\/"},"modified":"2025-07-17T14:42:49","modified_gmt":"2025-07-17T12:42:49","slug":"wild-garlic-pesto","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/wild-garlic-pesto\/","title":{"rendered":"Wild Garlic Pesto"},"content":{"rendered":"\n

This wild garlic pesto is a refreshing change to a classic basil pesto. Easy to make, this pesto sauce combines spring garlic (also known as ramsons) with Italian flat-leaf parsley, roasted hazelnuts, parmesan, olive oil and citrusy lemon. Perfect served with pasta, gnocchi, roast potatoes or even as a spread for sandwiches. This is something you don\u2019t want to miss this spring.<\/p>\n\n\n

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Where to find wild garlic<\/h2>\n\n\n\n

In spring, wild garlic grows naturally in in shade or partial shade of deciduous forests; more frequently in the foothills of the Alps. It can be found in mid-March, and all the way into April and May when the white wild garlic flowers bloom. You\u2019ll recognize them by the great green carpets they create and their undeniable smell of garlic. Every year when I head to Sommerau in Salzburg for my spring \u201cBasen-Fasten<\/a>\u201d week with friends, we collect droves of it to bring home so we can enjoy the last wild garlic of the season.<\/p>\n\n\n\n

Other ideas on how to use wild garlic pesto<\/h2>\n\n\n\n