Easy Wild-Garlic Pesto with Dates

Spring is in the air, and with it comes one of nature’s most exciting seasonal treats—wild garlic (Bärlauch)! Its fresh, garlicky aroma fills the woods, and if you’re lucky enough to stumble upon a patch, you’re in for a real culinary delight. This pesto takes wild garlic’s bold flavor and mellows it out with the natural sweetness of Kholas or Sukari dates, creating a smooth, creamy spread that’s perfect for pasta, bread, or as a dip. The combination of earthy nuts, rich olive oil, and sweet dates makes every bite special.

If you’re foraging for wild garlic, keep an eye out in damp, shaded woodlands from March to May. The easiest way to identify it? Just rub a leaf between your fingers—if it releases a strong garlicky scent, you’ve found the right plant! Harvest responsibly by taking only a few leaves from each plant so it continues to thrive year after year.

Ingredients

• 1 large bunch of wild garlic (approx. 100g)
• 2 Kholas or Sukari dates, pitted
• 50g Parmesan (or nutritional yeast for a vegan version)
• 50g Nuts (e.g., pine nuts or walnuts)
• 100ml Olive oil
• Salt & pepper to taste

Instructions

1. Prepare the wild garlic - Rinse the wild garlic thoroughly and pat it dry. Roughly chop it for easier blending.
   
2. Toast the nuts (optional) - Lightly toast the pine nuts or walnuts in a dry pan for a deeper flavor.
3. Blend the ingredients – In a food processor, combine wild garlic, dates, nuts, and Parmesan. Pulse a few times.
4. Add the olive oil – Slowly pour in the olive oil while blending until you reach your desired consistency.
5. Season – Add salt and pepper to taste. Adjust seasoning as needed.
6. Serve & store – Enjoy immediately or store in an airtight container in the fridge for up to a week. Garnish with extra wild garlic leaves, pine nuts, and a sliced date for a decorative touch.

Tips & Variations

• Vegan alternative – Replace Parmesan with nutritional yeast for a plant-based version.
• Nut substitutions – Swap pine nuts for almonds, cashews, or sunflower seeds.
• Consistency adjustments – Add more olive oil for a thinner pesto or reduce it for a thicker spread.
• Wild Garlic (Bärlauch) substitutions - When wild garlic season is over, you can also swap them out for basil or other fresh herbs like parsley, spinach, or arugula for a different twist!
• Serving suggestions – Spread on toasted bread, stir into pasta, or use as a dip for roasted vegetables.
• Foraging tip – If collecting wild garlic yourself, pick from clean, unpolluted areas, and avoid harvesting near roadsides where contamination is possible. A basketful of fresh leaves can be turned into pesto, soups, or even herb butter—so get creative in the kitchen!

Enjoy this seasonal twist on classic pesto, packed with flavor and natural sweetness! If you make this recipe, tag us on Instagram @dattelmond, we’d love to see your creations!