Condiments

Bärlauch Pesto (Bear garlic Pesto)

I try to make as much pesto as I can once the bärlauch season begins, as the season is short. I keep them stored in glass marmalade bottles and each time I use a bit of the pesto, I add a bit of olive oil into the glass to maintain its the intensity.  I would not recommend going on a first date right after or during eating thisJ

 

Basic Bärlauch Pesto

Remove the large green stems from each bärlauch leaf and wash then thoroughly. You will need:
3 cups of loosely packed leaves of Bärlauch
¼ cup of Pinenuts (lightly pan roasted)
½ cup of Parmesan cheese
2/3 cups of olive oil
1 teaspoon of salt
some pepper

Place the bärlauch, the pinenuts, and parmesan cheese into a blender or food processor and mix until well blended. Then slowly add the olive oil until it has reached the consistency you desire. So, if you desire a more thick pesto, then use less oil and for a thinner pesto, use more oil. Season with salt and pepper.

  

Walnut Bärlauch Pesto

Remove the large green stems from each bärlauch leaf and wash then thoroughly. You will need:

3 cups of loosely packed leaves of Bärlauch
¼ cup of walnuts (lightly pan roasted)
½ cup of Parmesan cheese
2/3 cups of olive oil
3 Tablespoons of Walnut oil
1 teaspoon of salt
some pepper

Place the bärlauch, the roasted walnuts, and parmesan cheese in a blender or food processor and mix until well blended. Then slowly add the olive oil and the walnut oil until your pesto has reached the consistency you desire. So, if you desire a more thick pesto, then use less oil  and for a for a thinner pesto use more oil. Season with salt and pepper.