Frühlingsfrisch und kraftvoll – Bärlauch-Pesto

Fresh and vibrant – spring pesto with wild garlic

This simple yet aromatic wild garlic pesto brings a fresh burst of vitality to spring cuisine. Wild garlic has a cleansing and metabolism-stimulating effect and strengthens the digestive fire—ideal for revitalizing the body after winter. Perfect with pasta, as a bread spread, or for enhancing bowls and soups.

Effects according to Tibetan constitutional theory:

Lung (Wind): can be easily stimulated by raw wild garlic—adding a little oil or warmth helps balance its effect.
Tripa (Bile): is easily activated by the sharp, heating effect of wild garlic—enjoy in moderation or steam the wild garlic beforehand to reduce its pungency.
Beken (Phlegm): benefits particularly from its detoxifying and warming qualities—ideal in spring.

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Split

Ingredients 2-3 servings

200g wild garlic, washed
100g nuts (We mix pine nuts or sunflower seeds with a few walnuts for a wonderful aroma)
4 tbsp Parmesan or nutritional yeast
2 tbsp apple balsamic vinegar
Salt & pepper to taste
Olive oil

How it's made:

Blend all ingredients in a blender until the desired consistency is reached.
Put the pesto in a sealable jar and pour some high-quality olive oil over it.
Alternatively, you can put the pesto in an ice cube tray without olive oil, freeze it, and use it as needed.

Tip: Briefly toast the nuts in a pan without oil before blending – this intensifies their aroma and gives the pesto a wonderfully nutty depth.