Bear’s Garlic is not available all year long… As soon as its flowers start to bloom, its taste starts to fade away… Apparently, its taste does not survive either, if it is frozen… I have seen lots of garlic flowers in the wood close to our home, therefore,it is probably the few last weeks of bear’s garlic for this year… So I have decided to enjoy the most of it!! A couple of days ago, I baked some more of my bear’s garlic cookies and tried this delicious pesto. I served it on speltwheat pasta and both tastes blended very well.
Ingredients for a small bowl of pesto (goes with pasta for 5-6 people)
2 tablespoons peeled pistachios
1 bunch bear’s garlic (about 80g) washed and chopped
1 tablespoon basil
2 tablespoons parmegiano cheese, grated
3-4 tablespoons olive oil
salt & freshly ground black pepper
optional: 1 clove garlic, crushed
Put the pistachios in a blender and blend coarsely. Add all the other ingredients and blend into a paste,which still have some little crunchy bits.
Add more oil if you wish.
this pesto is delicious served on pasta, but can be used in different ways, too: in a sandwich, as spread on wholemeal bread, as dressing for a carrot or tomatoes salad, etc…