It's time to go for the bear garlic! Make it a healthy pesto, for example.

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On a walk in the forest at this time you will come across a green treasure – hello-charged petals of bear garlic. Collect them for an excellent pesto.Bear garlic has been a hit in recent years. No wonder. The plant, which with its petals resembles a valley (beware of confusion, the valley is poisonous!), contains a lot of vitamin C and iron, has antibacterial effects, helps with colds and flu diseases, thrives in yeast infections, detoxifies… and we could continue to list the positive effects for a long time to come. Just a ready-made spring health elixir. It is best to collect it approximately until May, then it begins to bloom and loses strength. If you don't come across bear garlic in the forest, check it out at the markets or in the farmers' shops.

pproximately 25 bear garlic leaves, 100ml quality olive oil, 40g walnuts or pine seeds, 40g grated Parmesan cheese
(if you are buying bear garlic on the market for weight, count on 200 g of leaves 120 ml of oil, 50 g of nuts and 50 g of Parmesan cheese)

Put the garlic leaves, nuts and parmesan in a mixer and mix into a light mixture. Then gradually pour the oil and mix. You can lightly salt. Put the finished pesto in a clean glass and pour over the top with a little oil. Close and store in the fridge.

Use this healthy pesto for pasta, risotto or salads. It tastes great even on baked baguettes.
In order to keep the garlic leaves in the pesto a beautiful fresh green color, coat them before mix – pour boiling water and cool quickly.

If you plan to store bear garlic pesto for a longer period of time and want to use it to season the soup and other ways, mix only the leaves, oil and salt together.

And if you just love green pesto, here are some other tips – a recipe for parsley and spinach pesto, which you'll soon be able to make from garden spups. And the biggest classic, of course, is the basil pesto.

 

Photo: Pixabay.com