This pesto is something very special for me because the wild garlic I used was hand picked by my grandfather. Seasonal wild garlic, also called bear’s garlic, can be harvested between April and June in woodlands. Compared to cultivated garlic, you eat the leaves instead of the bulb, and its taste is more delicate, like chives. My grandfather spends a lot of time in the woods to collect mushrooms and also wild garlic when it’s in season. When making pesto out of wild garlic, you can store it at least for two weeks in the fridge and you can use it to flavor many different foods, for example, stir fried vegetables, noodles, chicken, and soups.
Homemade Pesto is a very easy and quick flavor highlight for a delicious meal. For this pesto, I used arugula instead of basil because it creates a nice peppery and nutty flavor. You can serve it with any kind of pasta, meat, or vegetables. For example, recently I served it as a carb-free meal with zucchini noodles and lots of parmesan on top. It was so delicious and light. Grilled prawns or chicken would nicely accompany it as well.
