Wild garlic pasta is one of the dishes I make most often in spring. As soon as wild garlic is in season here in Germany, I start making pesto, and this quick pasta is always the first thing on the list.
This wild garlic pasta is a simple recipe made with fresh wild garlic, almonds, Parmesan, and olive oil. You can have it ready in 15-20 minutes, and it's the kind of meal we end up eating again and again while the season lasts.
If you want more ideas on how to use it, have a look at my guide on What to Do with Wild Garlic. You can also try this Wild Garlic and Potato Soup or make a batch of Wild Garlic Butter to keep in the fridge.
This is one of the easiest ways to use wild garlic. You can make the pesto fresh or use some you already have in the fridge or freezer.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
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Recipe ingredients
Pasta: I had spaghetti, but you can use anything you like.
Wild garlic: You can make the pesto from scratch or use one you already have. I make two kinds of Wild Garlic Pesto every year. One with sunflower seeds, a recipe I posted years ago, and this one with almonds. They are both equally delicious!
Almonds: Raw almonds with their skin still on. If all you have are blanched ones, they are also fine, but I always use those with the skin. (Not the shell, just the brown, thin skin/peel).
Parmesan: Always Parmesan from a wedge, not already grated. Pecorino can be substituted instead; it has a slightly different flavor, but it is so good!
Oil: I use mild olive oil for this recipe, nothing too bitter or too strong. A mild sunflower seed oil is fine as well. Or you can use Wild Garlic Oil if you have it.
Other ingredients: fine sea salt and freshly squeezed lemon juice.
See the recipe card for full information on ingredients and quantities.
How to make pasta with wild garlic pesto?
Step #1: Place the roughly chopped leaves in a food processor. Process shortly and scrape the walls of the machine with a spatula.
Step #2: Add almonds, cubed cheese, oil, salt, and a few drops of lemon juice. Pulse until you have a nice consistency; it will not be completely smooth. Scrape down the sides and pulse again if necessary. Adjust the taste.
Step #3: Cook pasta. Drain and reserve a bit of the cooking water.
Step #4: Mix pasta with pesto. Add some of the reserved cooking water to loosen the consistency. Don't add it all; start with a little and add more gradually until it looks right to you.
Can I make a larger batch of pesto?
Yes. You can make a larger batch, which usually yields 4-5 small jars. Freeze it for up to 1 year. It will keep longer, but the flavor may fade over time.
- 300 g/ 10.5 oz wild garlic, stalks removed
- 100 g/ 3.5 oz/ about ¾ cup almonds
- 100 g/ 3.5 oz/ 1 cup Parmesan
- 200 ml/ 6.7 fl. oz/ scant 1 cup mild olive oil
- 1 teaspoon fine sea salt; add more if necessary
- 1-2 tablespoons freshly squeezed lemon juice, to taste
How to store and reheat?
The pesto keeps well in the fridge for about 2 weeks. If you've already mixed it with the pasta, refrigerate it in an airtight container for 3-4 days.
Reheat in the microwave or on the stovetop. When reheating, add a splash of milk and oil (or water) to the pot and stir often.
You can freeze the pesto, too.
Wild Garlic Pasta
Ingredients
- 14 oz spaghetti or other pasta
- 3.5 oz wild garlic stalks removed
- ¼ cup whole raw almonds with skin on, Note 1
- ½ cup Parmesan Note 2
- â…“ cup mild olive oil
- â…“ teaspoon fine sea salt add more to taste
- a few drops of lemon juice to taste
Instructions
- Cook pasta: Start cooking the water for the pasta. Once it's boiling, add salt generously. Cook pasta according to the packet's instructions. Drain well and reserve about 1 cup of the cooking water.14 oz spaghetti
- In the meantime, make the pesto.
- Chop wild garlic: Wash and dry the wild garlic very thoroughly. Chop the leaves and place them in the food processor. Process to a rough paste, scrape down the walls with a spatula.3.5 oz wild garlic
- Add ingredients: Depending on the food processor, you might need to chop the almonds roughly. Add almonds, cubed cheese, oil, salt, and lemon juice, and pulse until the desired consistency is achieved. You will need to scrape the walls of the food processor a couple of times in between. Adjust the taste with more salt and a few drops of lemon juice.¼ cup whole raw almonds+ ½ cup Parmesan + ⅓ cup mild olive oil + ⅓ teaspoon fine sea salt + a few drops of lemon juice
- Combine pesto pasta: Mix with the cooked pasta. Add some of the reserved cooking water to loosen the consistency. Don't add all the water; start with a little and add more gradually until it looks right to you.
- Serve sprinkled with more Parmesan (Note 3).
Notes
- Almonds: You can also use blanched almonds. You can also make the pesto with sunflower seeds or pine nuts.
- Parmesan: I strongly recommend using Parmesan from a wedge and not pre-grated, it makes a lot of difference. Pecorino also tastes good.Â
- You can make a large batch of wild garlic and almond pesto and freeze it in small jars; it will be great for at least one year. See the blog post for more details on that.
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