Spring is the perfect time to experiment with fresh, vibrant ingredients, and this Barlauch Pesto is a delightful way to elevate your dishes. Made with wild garlic, also known as Bärlauch, lemon, and basil, this pesto bursts with flavor and transforms any meal into a gourmet experience. Pesto has always been a favorite spread of mine, so I decided to spice things up by incorporating the unique, rich taste of Bärlauch. The result is a ramp pesto that’s nutty, garlic filled, fresh & so much more flavorful! 🌿
Whether you’re tossing it with gluten-free pasta, or in tour favorite salad, or using it on grilled protein, this homemade barlauch pesto will add a fresh, vibrant touch to your recipes. I’m confident you’ll love this flavorful twist on a classic Italian spread as much as I do!
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How To Make Barlauch Pesto
Ingredients
- 2 Cup Barlauch roughly chopped
- 1 Cup Basil
- ½ Cup Pine Nuts
- 1 Cup Cashews soaked or boiled
- 1 Lemon juiced
- ¾ Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- ½ Cup Parmesan Cheese omit to make vegan
Barlauch Pesto Step-By-Step
Prepare the Ingredients: Start by washing the fresh Barlauch (wild garlic) and basil leaves thoroughly. This step ensures that your Barlauch Pesto is vibrant and not watery. Peel the garlic cloves and set them aside.
Toast the Pine Nuts: In a small, dry skillet, toast the pine nuts over medium heat. Stir frequently until they are golden brown and fragrant. This usually takes about 3-5 minutes. Toasting the pine nuts adds a deeper, nutty flavor to your Barlauch Pesto. Once toasted, let them cool slightly.
Blend the Greens and Nuts: In a food processor or blender, combine the washed and dried Barlauch, basil leaves, toasted pine nuts, and garlic cloves. Pulse several times until the mixture is finely chopped.
Add Parmesan, Lemon, and Olive Oil: Add the grated Parmesan cheese, lemon juice, and lemon zest to the food processor. These ingredients add a tangy, rich flavor to your Barlauch Pesto. Pulse again until everything is well combined. While the food processor is running, slowly stream in the extra virgin olive oil. This helps emulsify the pesto, giving it a smooth and creamy consistency. Continue blending until the mixture reaches your desired texture. For a chunkier pesto, blend less; for a smoother pesto, blend more.
Season to Taste: Taste your Barlauch Pesto and season with salt and pepper as needed. Start with a small amount, blend, and then adjust according to your preference. The right balance of seasoning enhances all the flavors in the pesto.
Store and Serve: Transfer the Barlauch Pesto to a clean, airtight jar. Drizzle a little extra olive oil on top to prevent oxidation and maintain its vibrant green color. Store it in the refrigerator for up to a week. Enjoy your homemade Barlauch Pesto!
Check out the recipe video on Instagram!
What Is Barlauch?
If you’ve never heard of barlauch… Barlauch, also known as wild garlic or ramps, is a delicacy in the culinary world! Not only does it have beautiful green leaves and a garlic-like aroma that enhances any dish, but also a rich history in both food & medicine.
Barlauch is a wild, perennial plant that’s native to Europe and parts of Asia! Its place in the kitchen dates back centuries! It was popular and often featured in various European cuisines. You can eat the leaves and their flavor is like a milder version of garlic. Barlauch is a complimentary addition to dishes like salads, pestos (of course), bowls, soups—really any savory dish!
Barlauch has also had a role in herbal medicine. It was believed to have benefits like aiding in digestion, even being a natural antibiotic!
Barlauch, wild garlic, ramps, Bear’s Garlic (it has many names)—is a delicious herbaceous plant that not only tastes incredible, but has many natural health benefit. Its smell and flavor, as well as versatile culinary uses make it a favorite ingredient in many European cuisines!
Recipe Notes
This recipe is pretty simple and straight forward—but I’ll give you a few tips! Before you begin, be sure to wash the barlauch and basil leaves well!
Remember to either soak or boil the cashews, and lightly toast the pine nuts. Soaking the cashews will help with the creaminess of the pesto. Toasting the pine nuts will really bring out their rich, nutty flavor!
More Recipe Notes
Lemon juice gives this barlauch pesto the perfect hint of citrus! If you really love lemon flavor—try adding in a little zest. This will give the recipe a little extra pizazz!
As far as the parmesan cheese, I go back and forth on whether or not I add it—depending on the dietary restrictions of who I’m serving. If you want to make this recipe vegan—simply omit the parmesan!
How Should I Use Barlauch Pesto In Other Dishes & Recipes?
This Barlauch Pesto is a versatile dream and one of my favorite spreads/sauces/seasonings to have on hand! It enhances any dish and brings it to the next level! I’m going to list some fun ways to use it!
- Pesto Poached Egg Avocado Toast
- Pasta Al Pesto (or any pasta for that matter!)
- Lemon Pesto Salmon
- Pesto, Chickpea & Quinoa Salad
- Pesto Bruschetta Pesto & Prosciutto Flatbread
- Pesto Crusted Chicken
- Pesto Roasted Potatoes
Frequently Asked Questions
Barlauch, also known as wild garlic, ramsons, or bear's garlic, is a wild herb found in European forests. It has a strong garlic flavor and is often used in various culinary dishes, including this Barlauch Pesto recipe.
If you can’t find Barlauch, you can substitute it with a combination of spinach and a few extra garlic cloves to mimic the flavor. However, the unique taste of wild garlic might be slightly different.
Homemade Barlauch Pesto can last up to one week when stored in an airtight container in the refrigerator. To extend its shelf life, drizzle a layer of olive oil on top to prevent oxidation.
Yes, Barlauch Pesto is naturally gluten-free. It’s made with fresh herbs, nuts, cheese, and olive oil, making it a great addition to gluten-free diets.
Yes, you can freeze Barlauch Pesto. Portion the pesto into ice cube trays, freeze until solid, then transfer the cubes to a freezer-safe bag or container. This way, you can enjoy the vibrant flavors of Barlauch Pesto year-round.
To make a vegan version of Barlauch Pesto, simply replace the Parmesan cheese with a vegan cheese alternative or nutritional yeast. This will maintain the cheesy flavor while keeping the pesto dairy-free.
If your Barlauch Pesto tastes bitter, it might be due to the olive oil. Some olive oils have a naturally bitter taste. Try using a milder olive oil or adding a bit more lemon juice to balance the flavors.
Enjoy Your Barlauch Pesto!
Incorporating fresh, seasonal ingredients into your meals is a delightful way to celebrate the flavors of spring, and this Barlauch Pesto is no exception. With its rich, garlicky notes and vibrant green hue, it adds a unique twist to traditional pesto, making it a versatile and delicious addition to your culinary repertoire. Enjoy the fresh, bold flavors and the health benefits that come with this homemade creation. Happy cooking, and bon appétit! 🌿
Barlauch Pesto
Ingredients
- 2 Cup Barlauch roughly chopped
- 1 Cup Basil
- ½ Cup Pine Nuts
- 1 Cup Cashews soaked or boiled
- 1 Lemon juiced
- ¾ Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- ½ Cup Parmesan Cheese omit to make vegan
Instructions
- The cashews can be soaked or boiled in a few different ways depending on the time you have. If you’d like to soak them, place in a bowl or jar at least two hours before making the pesto for best results. I usually soak mine overnight or boil them. If you’re short on time, boil the cashews for about 5 minutes or microwave for about 2 minutes.
- Roughly chop the barlauch.
- In either a blender or food processor, combine the barlauch, basil, pine nuts, cashews, lemon, olive oil, salt, pepper, and parmesan.
- Blend until smooth and creamy! This should make about 14 servings!
Nutrition
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Jenna M says
Awesome recipe. I didn’t have pine nuts so I used cashews instead. Really love the wild garlic flavor! Thanks for sharing!
Cynthia says
Was supper yummy! Will make it again!!
Luc says
So tasty!!