I cannot remember a year we had bear´s garlic growing so early in our garden.
Bear´s garlic, an ode to the brown bear’s love of the plant and habit of digging up the bulbs, they know for sure what´s tasty; You can eat it on roasted bread or make garlic butter but my firm favourite thing to do with is to make wild garlic pesto.
It lasts for a good couple of months in the fridge
This year I tried the Pesto recipe from blogger friend Sandra We because she made it with roasted walnuts and here I am sharing it with you:
500 g Bears garlic,
500 ml Olive Oil, 200 g Parmegiano, 300 roasted Walnuts, 2 teaspoons
salt and I have added some lemonjuice (our lemons are ripe yummm) and some Balsamico and Szechuan pepper,
all blended and filled in jars with a teaspoon of olive oil on the top. Put it in your fridge and enjoy it with pasta .... mhmmmm
BärlauchPesto ... mhmmmm, Rezept von der lieben Sandra We:
500 g Bärlauch, 300 g Walnüsse, 200 g Parmegiano, 500 ml Olivenöl, Salz und ich habe es noch mit ein paaar Spritzer Zitronensaft, Szechuan Pfeffer und ein wenig Balsamico angereichert. Total lecke, dankeschön.
And last but not least ... I had some fairytale fun at the torch with Rapunzel and her Prince Charming - here on ETSY for you ♥: