If you've never tried wild garlic, the flavor is similar to common garlic, but has a much more delicate flavor. In addition to that, the bulb, leaves, and flowers are edible. This unique pesto makes use of the leaves with wakame, nori, and sesame seeds to create a Japanese-Italian fusion pesto. Serve it over pasta, potatoes, or any vegetables of your choice.
Wild Garlic and Seaweed Pesto [Vegan, Gluten-Free]
- 7 ounces of wild garlic
- About .3 ounces wakame seaweed
- Half sheet of nori seaweed
- 1-2 tablespoons sesame seeds (depending on your taste)
- Extra virgin olive oil delicate taste
- Umeboshi plum vinegar or lemon juice, to taste
- Sea salt, to taste
- Black pepper, to taste
- Soak the wakame seaweed in warm water for 2 hours minimum. Wash and blanch the wild garlic in water in salted water for 2 minutes. Drain, mash, then immediately transfer to ice water. Squeeze out excess water and set aside.
- Toast the sesame seeds in a skillet over medium heat, stirring frequently with a wooden spoon, until golden brown. Be careful, because it can burn fast. Transfer to a small bowl and set aside. Quickly toast the nori in a skillet.
- In a small blender, grind the sesame seeds into a paste. Add wakame, nori, and wild garlic. Add a small drizzle of olive oil or water as needed. Add umeboshi to taste. Add black pepper and salt to taste and use as desired.