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 soup, 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.
Similarly, you can make pesto with other herbs, like oregano or basil.
Pine seeds
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 also make pesto without pine nuts and substitute them 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
- food processor or blender (mixer)
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 this Cottage Cheese Dip.