Made with fresh barlauch (wild garlic, ramsons, bärlauch), lemon and basil—this Barlauch Pesto is overflowing with flavor! Pesto is one of my favorite spreads, so I decided to experiment and spice up my pesto game. Barlauch adds a rich taste to an already delicious & beloved spread!
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Blend & Serve!
This recipe is easy and straightforward!
- The cashews can be soaked or boiled 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. Although, I usually soak mine overnight so they get very soft. If you’re short on time, boil the cashews for about 5 minutes or microwave for about 3 minutes—I usually go with one of these methods! While you do this—toast the pine nuts! Not necessary, but brings out the nutty flavor!
- Roughly chop the barlauch.
- In either a blender or food processor, combine the barlauch, basil, toasted pine nuts, cashews, lemon, olive oil, salt, pepper, and parmesan.
- Blend until smooth and creamy!
This should yield about 14 servings!
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 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!
Health Benefits
Rich in Nutrients: Barlauch is a nutrient-dense plant! It contains vitamins A and C, which are important for immune function and skin health. It’s also filled with minerals like calcium, potassium, and magnesium.
Antioxidants: Barlauch is known for its high levels of antioxidants, such as allicin, which is also found in garlic. Antioxidants help protect the body from free radicals, reducing the risk of oxidative stress, inflammation, and chronic diseases like cancer and heart disease.
Immune Support: The presence of vitamin C is another plus to barlauch! Vitamin C helps the body fight infections and illnesses.
Heart Health: Barlauch has been said to have with heart-protective benefits—including anti inflammatory properties that can be helpful to heart health.
Digestive Health: It contains fiber—which promotes digestive health. The natural compounds in barlauch also support a healthy gut microbiome.
Skin Health: Barlauch is rich in Vitamin A—an important nutrient for skin!
Nutritional Balance: Including barlauch in your diet may be beneficial in helping achieve more balance! It’s a fun, healthy seasoning and flavor, encouraging a more nutritious and balanced way of cooking & consuming!
—LET’S GET CREATIVE!
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 Brschetta
- Pesto & Prosciutto Flatbread
- Pesto Crusted Chicken
- Pesto Roasted Potatoes
Have Questions?
Do I have to use fresh barlauch?
You don’t have to use fresh barlauch in this recipe! If you decide to use dried herbs, use 1/3 the amount of barlauch. Here’s a helpful reference to using dry herbs instead of fresh!
What other ingredients can substitute the barlauch?
Some substitutes that can be used in place of the barlauch include garlic leeks, leeks, or chives (although you will get a more onion-like flavor)!
Where can I find fresh barlauch?
I found fresh barlauch at the local Asian market. You may also find it at Natural Grocers, Whole Foods, Sprouts, or other natural co-op type stores!
How should I store barlauch pesto?
I store the pesto in small jars in the fridge! You can really put the pesto in any airtight container, these are my favorite!
I hope you absolutely love this delicacy! It’s one of my favorites and really does compliment so many different types of meals!
Barlauch Pesto
Equipment
- 1 Blender or Food Processor
Ingredients
- 2 Cup Barlauch roughly chopped
- 1 Cup Basil
- 1/2 Cup Pine Nuts
- 1 Cup Cashews soaked or boiled
- 1 Lemon juiced
- 3/4 Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 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!
So tasty!!
Thanks Luc—I’m glad you liked the recipe!
Was supper yummy! Will make it again!!
Awesome recipe. I didn’t have pine nuts so I used cashews instead. Really love the wild garlic flavor! Thanks for sharing!
Thanks Jenna! Love that!