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preserved wild garlic with salt in a small jar with a spoon in it.
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5 from 6 votes

Wild Garlic Paste

This is the easiest way of preserving wild garlic. Blend the leaves with salt and oil to get an amazing condiment perfect for many dishes.
Prep Time10 minutes
Total Time10 minutes
Course: Preserves and Canning Recipes
Cuisine: German
Diet: Vegan
Servings: 2 cups/ about 10 servings
Calories: 844kcal
Author: Adina

Equipment

  • Food processor

Ingredients

  • 9 oz wild garlic Notes 1, 2
  • 5 teaspoons fine sea salt
  • scant 1 cup vegetable oil Note 2
US - EU

Instructions

  • Clean the leaves thoroughly, one at a time, under rather hot running water. Dry them well. Chop them roughly.
    9 oz wild garlic
  • Blend with the salt and oil until rather smooth, scraping the walls of the food processor if necessary.
    5 teaspoons fine sea salt + scant 1 cup vegetable oil
  • Transfer to small jars.

Notes

  1. The nutrition is calculated for 1 cup of the paste.
  2. Amounts: If you only make a small amount, it is preferable to blend the mixture with an immersion blender. For larger quantities, use the food processor. Experience has taught me that large food processors don’t manage small amounts of ingredients very well.
  3. Oil: I used mild sunflower oil or canola oil.

Nutrition

Serving: 1cup | Calories: 844kcal | Carbohydrates: 5g | Protein: 4g | Fat: 93g | Saturated Fat: 14g | Polyunsaturated Fat: 53g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 5998mg | Potassium: 713mg | Fiber: 3g | Sugar: 1g | Vitamin A: 11963IU | Vitamin C: 36mg | Calcium: 130mg | Iron: 4mg