Given how cold it has been in March and April lately, spring arrives in the kitchen earlier than outside. And because everything intensely green appears earlier after a long winter, our body desperately needs seasonal vegetables and greens.
Wild garlic is a superfood; it contains allyl sulfide, which gives the characteristic taste and smell to all species in the Allium genus, carotenoids, vitamins A and C, B-complex vitamins, levulose, complex essential oil, mineral salts, calcium, iron, phosphorus, sodium, magnesium, copper, and proteins.
For me, another argument is the taste; year after year, I look forward to seasonal produce more and more.
In combination with walnuts, which have a perfect balance of Omega 3 and Omega 6, this pesto can easily be added to traditional local recipes.
Ingredients:
for 4 servings
- 200g wild garlic
- 50g walnuts
- 50g hazelnuts
- 100ml walnut oil
- 75g Parmesan, optional
- salt and pepper
- 200g rice pasta
- 400g shrimp
- spices (smoked paprika, dried garlic)
- active yeast and basil for serving
Method of preparation:
- Chop the walnuts in a blender, add the wild garlic, oil, and grated cheese, season with salt and pepper.
- Meanwhile, cook the pasta according to the time indicated on the package.
- Sauté your favorite spices in ghee butter and add the shrimp, serve while hot.
Bon Appetit!
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