Wild Garlic Pesto. Pesto z medvedieho cesnaku.

 

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Spring! Spring! Spring is here! The abundance of green colour is taking over the whole world.

Look around you. The fields have never been greener and the blossoming trees have never stood prouder on them. The winter was way too long and our Mother Nature is ready to burst in colours. And flavours.

The beautiful green colour of newly born wild garlic leaves is all around us. So if you haven´t picked yours yet, put your converse shoes on and run. Run to the country side to get lost in between fields of garlic leaves and natures beauty.

To me, wild garlic leaves hide some kind of super power in them. I want to eat them, smell them and munch on them 24/7. I wonder, how come I haven´t turned green yet.

Just in case you are wondering what on Earth I am talking about, here me out. Wild garlic grows for a short period of time. That is, in spring. It shows off by its gorgeous, pointy leaves and fresh garlic smell. I was able to find them deep in the woods, while breathing in the gorgeous smell. Actually, you will be able to smell them first and see them after.

And because spring doesn´t last long enough, I make pesto out of the leaves. And then I freeze it. In ice moulds. And everytime I need the spring-y kind of ´pick me up´, I add it so soups, savoury porridges, pasta dishes, potatoes. Or I melt it and spread it over my sourdough toast. It´s like having the power of spring on your plate. Who wouldn´t like such a plant power all year around, right?!

So, go and pick some up. Get lost in the abundance of it, eat it while you can and turn green with me. Enjoy its powerful vitamins, nutrients and the gorgeous colour. And make this pesto! :)

 

Wild Garlic Pesto

(makes 1 bigger or 2 medium jars)

 

3 big bunches of wild garlic leaves, freshly picked and tough bottoms of stalks removed

big handful walnuts (the best quality you can buy or home-grown :)

olive oil; again- the best quality olive oil you can find as it really makes the difference

sea salt, pepper to taste

1 lemon

 

This one is easy. And so delicious.

Start by gently rinsing your garlic leaves under a cold water. Continue by processing/chopping garlic leaves. Start by blending 1 handful and continue until all of the leaves are chopped.

Add in your walnuts and process until the walnuts resemble fine pieces and are roughly combined with wild garlic.

Start addin your olive oil. Add in about 1/2 cup at first. Blend. Check the consistency. You want soemthing that´s smooth and little runny. Add in as much olive oil as your Italian intuition desires.

Traditionally, pesto is made in pestle and mortar to a pourable consistency. I make mine a bit thicker, but I can always thin it out with more olive oil. So make it yours, experiment.

Season to taste when you are happy with your yummy pesto.  Add in sea salt, pepper and juice of 1/2 lemon. Blend/mix and taste.

Store in a glass jar/jars in the fridge for a very long time.

Or cover the pesto with more olive oil and freeze.

 

Enjoy on top of everything and anything. Buon appetito! :)

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Jar! Jar! Jar prisla! A s nou aj vsetko zelene, ktore pomaly premiena svet do krasy.

Len sa okolo seba pozrite. Po dlhej, tmavej a namahavej zime sa Matka Zem oblieka do krasy zelenej farby a do kras uzasnych chuti a voni. Zelene polia nikdy neboli krajsie.

Rozkvitnute stromy nikdy nestali na zemi tak pevne a spev vtacikov nikdy nebolo pocut tak hlasno, stastne a krasne ako teraz. Cely svet sa tesil na krasnu, teplu a vonavu jar.
Nadherna farba medvedieho cesnaku je vsade navokol. A ak ste si ten svoj este nestihli nazbierat, sup hned do prirody! Obujte si vase ´konverzy´ a behom do prirody; bezte sa stratit pod stromy medzi krasne a cerstve listky medvedieho cesnaku.

Pre mna je medvedi cesnak nieco naozaj uzasne. Pre mna v sebe skryva super magicke schopnosti. Veru, tie uzasne listky by som mohla jest same, 24/7. Stale rozmyslam ako to, ze nezacinam z tolekj zelenej zelenat uz aj ja a niie len Matka Priroda! :)

Len pre pripad, ze nevieme o com to pre milost rozpravam. Medvedi cesnak je bylinka (divoka trava), ktora rastie na zaciatku jari hlbsie v lesoch. Najlepsie pod stromami. Ma krasne zelene listky, trosku šišaté a špicaté. Myslim, ze ak sa vyberiete do lesa, budete ho schopni najprv citit a az potkm vidiet ako sa schovava v dialke pod stromami. A v neskutocne bohatom mnozstve.

A pretoze jar netrva vecne a aby som si uchovala tu zazracnu silu jari po cely rok, z tohto uzasneho medvedieho cesnaku robievam pesto. A potom ho zamrazim. A zakazdym, ked potrebujem vidiet tu uzasnu silu jari na tanieri, mam medvedi cesnak vzdy po ruke.

Zdobim s nim polievky, zemiacky, ranajkove kase na slano, cestoviny. Alebo si trosku roztopim a natriem na domaci opeceny kvaskovy chlebik. Je to ako mat lekarnicku jari vzdy po ruke. A kto by nechcel taku silu prirody?!

Takze, bezte a chytro si nejake tie listy natrhajte. Chodte sa stratit medzi to obrovske mnozstvo zelenej krasy a zmente sa do zelena spolu so mnou. Vychutnajte si tu uzasnu silu prirody plnej vitaminov a uzasnej farby.A maskrtte na tomto peste! :)

 

Pesto z medvedieho cesnaku

(recept je na 1 vacsiu alebo 2 mensie flasticky)

 

3 velke hrste cerstvych listkov medvedieho cesnaku (zbyvene hrubsich stoniek)

1 velka hrst vlasakov, skuste pouzit tie najlepsie ake mozte; domace su najlepsie! :)

olivovy olej; taktiez skuste pouzit tu najlepsiu kvalitu aku si mozte dovolit, pretoze pri olivovom oleji je naozaj citit rozdiel-vase chutove bunky sa tomu potesia, urcite!

morska sol a cierne korenie podla chuti

1 citron

 

A teraz podme na to. Toto pesto mate zmaknute zachvilku. Jednoduche a uzasne.

Zacnite tym, ze si listky cesnaku umyjete v chladnej vode. A pokracujte tym, ze ich hrst po hrsti pridavate do vaseho mixera. Zacnite pridanim jednej hrsti, pomixujte, pridajte dalsiu hrst.. a tak dalej.

Dalej do mixera pridajte vase vlasaky a pomixujte, dokym vam nevzniknu jemne kusky vlasakov. Cesnak a vlasaky by sa v tomto momente mali zacat kamaratit a mixovat dokopy.

Zacnite pridavat olivovy olej. Najprv pridajte nieco okolo 1/2 salky a pomixujte, aby vam vznikla hustejsia hmota. No a potom uz len pridavajte mnozstvo oleja podla toho, ake pesto mate radi. Je na vas ci bude hustejsie alebo redsie. Tradicne sa pesto robi v maziariku do konzistencie, ktorou sa daju ´poliat´ jedla. Ja ho mam radsej trosku hustejsie. Takze je to na vas. Experimentujte. :)

Ked ste spokojni s konzistenciou pesta, pridajte poriadnu stipku soli a cierne korenie. Pridame aj stavu z 1/2 citrona. Premixujte, ochutnajte a dochutte.

Hotove pesto dajte do sklenych flasticiek a skladujte v chladnicke dlhuuu dobu. Alebo na vrch pesta nalejte vrstvu olivoveho oleja a dajte zamrazit. Alebo pesto nalejte do formiciek na vyrobu ladu a ked pesto zamrzne, vyklopte pestovy lad do uzatvaratelneho sacku a skladujte v mraziaku.

Pouzivajte pesto vsade a na vsetkom. Buon appetito! :)

 

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