This wholesome pesto di aglio orsino (wild garlic pesto) is a delicacy that can be enjoyed during the brief period when wild garlic leaves are in season.
Wild garlic is one of my favorite herbs to forage in early spring. It’s nutritious and aromatic, adding a garlicky flavor to any dish. Thanks to its rich nutritional profile, this herb is an excellent addition to wild garlic pasta or green smoothie recipes promoting longevity.
Why you will love this recipe?
- The brief foraging season for wild garlic makes this recipe a rare and special treat,
- pesto di aglio orsino is very versatile, and you can use it for seasoning pastas and risottos, use it in soups, or as a dressing for salads
- As a foraged ingredient, wild garlic is freely available, making it an affordable addition to your kitchen.
- Plus, this recipe requires no cooking, allowing you to create a delicious and nutritious dish with minimal effort.
Ingredient description
aglio orsino wild garlic
Spring is the best time to forage for wild garlic, but this brief opportunity only lasts a few weeks, so so don’t miss out!
Wild garlic, also known as ramps or ramsons, typically appears in early March, with its flowers blooming a month or two later. By June, it’s gone. It’s best to harvest when the leaves are young and tender; older leaves can be bitter.
Search for it in woodlands as wild garlic prefers shade and damp ground. When you find it, you’ll often see dense patches covering large areas of the forest floor. Its bright green, long, pointed leaves have flat edges and are easily identifiable. To confirm, crush a leaf and take a sniff; when you smell strong garlic, you have found it. However, be cautious, as it can be confused with the poisonous lily of the valley. The main difference is the scent: wild garlic has a garlic-like aroma, while lily of the valley does not.
The name aglio orsino comes from bears that would consume large quantities of it after emerging from hibernation. It helps them to cleanse their bodies after a long period of rest. This plant is known for its antibiotic, antifungal, purifying, antiseptic, anti-asthmatic, hypotensive, and diuretic properties, as well as its ability to reduce cholesterol.
When making pesto, ensure you prepare it as soon as possible after collecting the leaves, as they lose freshness quickly.
Pine seeds
Full of protein and iron, pine seeds have many medical benefits, and I found them important for this pesto recipe. However, they are expensive and can be replaced with walnuts, almonds or pecans.
Rich in protein and iron, pine nuts provide numerous health benefits. In this recipe, they add a subtle nutty flavor. If you prefer a more economical option, you can substitute with walnuts, almonds, or pecans.
Parmesan Cheese
I opted for freshly grated Parmesan cheese, but Grana Padano is another excellent option. Stay away from pre-grated cheeses, as they may contain traces of silica that can impact the flavor.
Clove of garlic.
Wild garlic leaves already have a natural garlic taste, so add a garlic clove only after tasting the pesto to ensure it’s not too strong. You can also use this garlic confit instead.
Olive oil
For the best results, choose high-quality extra virgin olive oil.
Lemon Juice
You can use both lemon juice as well as lemon zest. Sea Salt and pepper to taste.
I prefer orange zest and juice instead of lemon for some sauces like this cranberry sauce.
Tools you will need to make aglio orsino pesto
both options are fine
traditional pestle and mortar
or food processor or blender (mixer)
- 6 tablespoons of pine seeds (100 g)
- 4 handfull wild garlic (250 g)
- 50 ml of olive oil
- 50 g of parmesan, grinded
- 1 garlic optional
- lemon juice from
- salt
- pepper to taste
How to make Pesto di Aglio Orsino like a chef
Step 1: Toast the Pine Nuts
Place the pine nuts in a dry skillet over medium heat and toast them until they turn golden and release a fragrant aroma. Keep a close eye on them to avoid burning.
Step 2: Prepare the Greens
Rinse and pat dry the wild garlic and dandelion leaves. If there are any tough stems, remove them.
Step 3: Combine the Ingredients
- Using a food processor or blender: Add the toasted pine nuts, wild garlic, dandelion leaves, garlic (if using), Parmesan cheese, and lemon juice into the food processor. Then, slowly pour in the olive oil while processing until the mixture reaches your desired consistency.
- Using a pestle and mortar: Add the ingredients into the mortar and grind them together, adding olive oil gradually as you crush the mixture into a smooth paste.
Step 4: Season and Serve
Taste the pesto and adjust the seasoning with salt and pepper as needed. Add more lemon juice or olive oil to tweak the consistency.
Serve the pesto immediately, and enjoy!
Spaghetti con aglio orsino
Once you make the pesto, it is easy to convert it into a delicious pasta dish. Simply toss the pesto with your preferred cooked pasta until it’s evenly coated. For a creamier texture or a milder taste, try adding a spoonful of sour cream or cottage cheese.
How to Store Pesto
Keep your ramp pesto in an airtight container in the refrigerator for up to a week. Before sealing the container, add a thin layer of oil on top to prevent the pesto from oxidizing and turning brown.
To freeze pesto and extend its shelf life to 3-4 months, transfer it into an ice cube tray. This method allows you to pop out individual cubes as needed for soups, pasta dishes, or other recipes. You can also store it in a freezer-safe container with a tight lid.
How to use the pesto?
Each part of wild garlic has a flavor and aroma similar to common garlic, but with a fresher, more herbal quality. It’s less intense and doesn’t linger as long. It makes it popular addition to any dish. here are a few examples:
- As a condiment for pasta: Simply toss the pesto with your favorite pasta, like spaghetti, fettuccine, or troccoli, for a quick and tasty meal.
- In risotto: Stir a spoonful of pesto into a creamy risotto to enhance its flavor and add a fresh, herbal note.
- With fresh cheeses: Pesto pairs wonderfully with soft cheeses like ricotta or mozzarella. Spread it on top or mix it into the cheese for a delightful appetizer.
- On bruschetta: Spread pesto on toasted bread or bruschetta for a simple yet flavorful snack or appetizer.
- For pizzas and focaccias: Use pesto as a pizza sauce base or drizzle it over focaccia bread.
- With fish or chicken: Pesto complements chicken and fish dishes, whether grilled or baked. Try it with salmon, trout, or in this air fryer pesto chicken recipe.
- With bottarga: Add it to pasta dishes like troccoli con pesto di aglio orsino e bottarga.
Pesto di Aglio Orsino (Wild Garlic Pesto Recipe)
Ingredients
Instructions
- Place the pine nuts in a dry skillet over medium heat and toast them until they turn golden and release a fragrant aroma. Keep a close eye on them to avoid burning.
- Rinse and pat dry the wild garlic and dandelion leaves. If there are any tough stems, remove them.
- Using a food processor or blender: Add the toasted pine nuts, wild garlic, dandelion leaves, garlic (if using), Parmesan cheese, and lemon juice into the food processor. Then, slowly pour in the olive oil while processing until the mixture reaches your desired consistency.
- Using a pestle and mortar: Add the ingredients into the mortar and grind them together, adding olive oil gradually as you crush the mixture into a smooth paste.
- Taste the pesto and adjust the seasoning with salt and pepper as needed. You can also tweak the consistency by adding more lemon juice or olive oil.
- Serve the pesto immediately, and enjoy!
I tried this with walnuts instead of pine nuts, and it added such a rich flavor! Perfect for my pasta nights.
Made this and oh love love it! First time and it turned out really well. And yes! froze some so that it will last and can add it to more recipes, thanks!
Didnt have dandeloin leaves, made it with just garlic scpaes and it was amazing!
This was my first ever time using wild garlic in a recipe and it turned out so good. Packed full of flavour and your recipe was so easy to follow too.
The bright green color of this wild garlic pesto is so pretty! I added this to my risotto and the flavor is so bold yet so fresh!
This worked exactly as written, thanks!
Thank you for sharing this longevity recipe
This worked exactly as written, thanks!