Pasta with wild garlic: vegan vine garlic pesto with fusilli
At the first hints of spring, I rush into the woods to collect bear garlic. Bear garlic is also called "vine garlic," "wild garlic," or "broadleaf garlic." This wild herb has a pleasant garlic flavor and is perfect for flavoring your dishes or for making this delicious pasta with wild garlic topped with a vegan 100% vine garlic pesto. You will only need 5 ingredients and a few minutes to prepare this delicious wild garlic pesto.
If you are looking for other recipes or ideas for using bear garlic in cooking, also try this risotto with bear garlic (vegan and with only 7 ingredients), this Bear garlic butter (vegan with only 3 ingredients) or these vegan lasagne with wild garlic pesto.
Why you will love this bear garlic recipe
- Lactose-free: this wild garlic pesto is lactose-free. In fact, instead of traditional cheese, I used a vegan parmesan made from lentils.
- Gluten-free People with celiac disease will also enjoy this green pesto pasta. For a 100% gluten free pasta make sure to use a gluten free pasta.
- Vegan: There are no animal ingredients in this pasta with bear garlic. It is therefore suitable for vegetarians and vegans!
- Unique flavor: Bear garlic, also called broadleaf garlic has a unique flavor and is suitable for all people who love garlic. Try it to believe!
Here are all the ingredients you'll need
For the pesto (for 300ml or a small yogurt jar):
- 2.82 oz fresh wild garlic
- 25 g vegan parmesan cheese
- 20 g walnuts
- 10 g sunflower seeds
- 30 g extra virgin olive oil (+ a drizzle of oil to cover the surface of the pesto for storage)
- 1/4 lemon wedge (optional)
- q.b salt
For the pasta (for 2 people)
- 220g durum wheat semolina fusilli
- Water for cooking pasta
- 1 teaspoon salt
- vegan grated cheese (optional)
Preparation (step-by-step)
1. Prepare the vegan bear garlic pesto
- Coarsely chop the bear garlic, grate the vegan parmesan cheese, and chop the walnuts with the sunflower seeds with the help of a knife
- Put all the ingredients in an immersion blender container (as long as it has high sides).
- Blend until smooth.
- If you do not consume the pesto immediately, store it inside a glass jar and cover the surface with a drizzle of extra virgin olive oil. For more storage tips, see the section below on "Storage."
2. Bring the water to a boil
Take a high-sided pot and fill it halfway with water. Bring the water to a boil, leaving the lid on top of the pot.
3. Hall the water
When the water is boiling, add a teaspoon of salt.
4. Cook the pasta
Drop the pasta and let it cook according to the minutes indicated on the package or until the pasta has reached the consistency you prefer.
5. Keep 200ml of the cooking water aside and season the pasta
Set aside 100ml of the pasta cooking water before draining it in the sink with a colander. Then season the pasta and add some of the cooking water to give more smoothness to the pesto.
Bon appetit!
How to store homemade bear garlic pesto
Refrigerated:
to store your pesto inside the refrigerator, place it inside a glass jar or airtight container. Leave a little margin so you can add a drizzle of oil to the surface of the pesto. This will keep your pesto fresh and bright green for at least 5 days.
Freezer:
- In a glass jar - To store your pesto inside the freezer, place it inside a glass jar or any other airtight container. Leave a little margin so you can add a drizzle of oil on the surface of the pesto.Close the jar and store in the freezer.This way your pesto will stay good for 7 to 8 months.
- With the ice mold - This is a perfect option for having mono-portions of pesto for one person. You'll need to fill each cube in your icing mold with pesto. Leave a little margin so you can add a drizzle of oil on top of the pesto.Place back in the freezer cautiously and let it freeze for 10 hours. Then remove the cubes from the mold and place them inside a resealable bag.
Now that you have all the information to prepare this vegan strawberry banana milkshake, all you have to do is get to work. Have fun in the kitchen!
Pasta with vegan bear garlic pesto
Equipment
- immersion blender
- 1 pot with high sides
Ingredients
For the pesto
- 80 g fresh wild garlic
- 25 g vegan parmesan
- 20 g 1.23 oz walnuts
- 10 g sunflower seeds
- 30 g extra virgin olive oil (+ a drizzle of oil to cover the surface of the pesto for storage)
- 1/4 lemon (optional)
- as needed salt
For the dough
- 200 g pasta
- 500 ml water
- 1 tsp salt
- as needed grated vegan cheese (optional)
Instructions
To prepare the bear garlic pesto
- Wash the wild garlic under running water.
- Put all the ingredients in an immersion blender container (as long as it has high sides).
- Blend until smooth.
To prepare the pasta dough
- Take a high-sided pot and fill it halfway with water. Bring the water to a boil, leaving the lid on top of the pot.
- When the water is boiling, add a teaspoon of salt.
- Drop the pasta and let it cook according to the minutes indicated on the package or until the pasta has reached the consistency you prefer.
- Set aside 100ml of the pasta cooking water before draining it in the sink with a colander.
- Then season the pasta and add a little cooking water to give the pesto more smoothness.
I hope you enjoyed the recipe, see you soon!
