Wild Garlic Pesto

Name: Wild Garlic Pesto
Prep time: 10 min
Total time: 10 min
Yield: 9 servings, 2.0 l
Cuisine: seasonal German-Italian
Ingredients: 85.0 g fresh wild garlic; 45.0 g pine nuts; 65.0 g Parmesan (Parmigiano Reggiano); 160.0 ml Extra Virgin Olive Oil; 1.5 EL Fresh lemon juice; 1/2-1 TL Salt

Wild garlic pesto — intense, fresh, and ready in seconds from the Vitamix.

10 minEasySauceVegetarianGluten-Free

Wild garlic is the herb of spring: available from March to May at farmers' markets and in the woods, with a robust garlic aroma and a fresh, slightly tart finish. In the Vitamix it turns into a pesto a mortar and pestle can barely manage — the fibrous leaves break down completely, the olive oil emulsifies to a creamy texture, and nothing turns bitter when you follow the technique. The result is a bright green pesto that works as a pasta sauce, a spread, a dip, or a seasoning base for soups and vinaigrettes. You don't need to add garlic — wild garlic brings that note on its own. How to make a vegan version, or freeze the pesto to keep it year-round, is covered below.

Chef's Note

Wild garlic oxidizes faster than basil: the leaves are sensitive to heat and oxygen. Chill the Vitamix container briefly before blending, or put the wild garlic leaves in the freezer for 5 to 10 minutes — this slows oxidation and keeps the pesto bright green rather than gray-olive. Once blended, transfer it straight into a clean screw-top jar and cover it with a thin layer of olive oil.

The bitterness trap: the same two-stage approach applies to wild garlic pesto. First break the wild garlic, pine nuts, and Parmesan down coarsely at speed 5 to 6 for about 10 to 15 seconds, then stop the blender. Start again at speed 1 and let the olive oil run in slowly through the lid opening — only until the pesto is smooth. To be safe, stir in the last third of the oil with a spoon instead of blending it.

Seasonal tip: wild garlic is only available for a few weeks. To stock up, freeze the finished pesto in portions in ice cube trays — it keeps for up to 3 months. Stirring in fresh Parmesan after thawing gives a better texture than freezing the cheese in.

Why the Vitamix: wild garlic leaves are broad and fibrous and resist the mortar, which rarely produces a truly smooth paste. In the Vitamix they break down completely at speed 5 to 6 before the olive oil runs in at speed 1 as a stable emulsion. The result is creamier and more even than with a food processor or hand blender. If you freeze several jars to stock up, you also benefit from the batch capacity of the 1.4 L container, which works cleanly from about 250 ml.

Instructions

1
Toast the pine nuts in a dry pan over medium heat for one minute until golden — stir as you go, they brown quickly. Take them off the heat and let them cool. Wash the wild garlic thoroughly and pat it dry. To keep the pesto as green as possible, put the leaves in the freezer for 5 minutes first and chill the Vitamix container too.
2
Add the wild garlic, pine nuts, and Parmesan to the Vitamix container. Close the lid and blend at speed 5 to 6 for about 10 to 15 seconds, until a coarse paste forms. Stop the blender.
3
Start the blender at speed 1 and let the olive oil run in slowly through the lid opening. Blend only until the pesto is smooth — not longer, so the oil doesn't turn bitter. You can also stir in the last third of the oil with a spoon.
4
Transfer the pesto to a bowl and season with salt and, if you like, a squeeze of lemon juice. Use it right away, or fill a clean screw-top jar, cover it with a thin layer of olive oil, and keep it in the fridge.

Nutrition per 100 g

Energy	530 kcal2216 kJ
Fat	54.0 g
of which saturated fat	9.4 g
Carbohydrates	2.5 g
of which sugars	0.9 g
Protein	7.7 g
Salt	1.08 g
Fiber	1.2 g

Values per EU FIC Regulation (1169/2011). Values are averages and may vary depending on ingredients and preparation.

Frequently Asked Questions

When is wild garlic in season and where do I find it?

Wild garlic grows from March to May, and during that time you'll find it at farmers' markets, in well-stocked supermarkets, and in some deciduous and beech woods. The season is short — if you cook in batches, freeze the finished pesto in portions.

Do I still need garlic if I use wild garlic?

No. Wild garlic brings its own strong garlic note, which is released well during blending. Extra garlic would overload the flavor. For a milder taste, simply reduce the amount of wild garlic slightly.

Why does my wild garlic pesto turn brown or gray-green?

Wild garlic oxidizes faster than basil through heat and oxygen. The fix: put the leaves in the freezer for 5 to 10 minutes and chill the Vitamix container first. Once blended, transfer it straight into a jar, cover it with olive oil, and seal it airtight. A squeeze of lemon juice slows the browning further.

Why can pesto turn bitter in the Vitamix and how do I avoid it?

The polyphenols in olive oil change their flavor profile when the blender runs too long at high speed. The fix: coarsely pre-blend the wild garlic, pine nuts, and Parmesan at speed 5 to 6, stop, then start again at speed 1 and let the oil run in slowly. As soon as the pesto looks smooth, stop right away.

How long does homemade wild garlic pesto keep?

In the fridge in a clean screw-top jar it keeps for 3 to 4 days — slightly shorter than basil pesto, since wild garlic oxidizes faster. A thin layer of olive oil on the surface protects against discoloration. Frozen in ice cube trays, the pesto keeps for up to 3 months.

Can I make wild garlic pesto vegan?

Yes. Replace the Parmesan with 3 to 4 tablespoons of nutritional yeast — it adds umami and savoriness without any animal ingredients. The flavor differs a little from the original, but it's well-rounded and also makes the pesto lactose-free.

Can I use nuts other than pine nuts?

Yes, blanched almonds or walnuts pair well with the strong wild garlic aroma. Walnuts add a slightly tart, earthy note that complements the garlic character of wild garlic. Toast any of them dry for a moment before they go into the blender.