Vegan Barba di Frate with Wild Garlic Pesto 🌱

Springtime means my blog’s birthday. Today, two years ago, I started blogging. Thank you, dear readers, for another amazing year! Springtime also means wild garlic. And time to go foraging.

Pick a handful leaves of wild garlic, clean them and finely blend them together with the same amount of walnuts, the double amount of olive oil and some apple cider vinegar and fleur de sel to taste.

Clean barba di frate (agretti) and blanch it for a couple of minutes. While still warm, toss it in the pesto.

Twirl the agretti and arrange it into a circle. I used a ring mold. Decorate with forget-me-not blossom.

5 Comments Add yours

  1. Jen says:

    Your blog constantly educates me. I had to look up two of your ingredients. The first was wild garlic which made me laugh because it’s generally called ramps here and I live in Chicago which was named after it!

    Liked by 1 person

  2. What a random fact πŸ™ˆ In Swedish, my mother tong, it’s called ramslΓΆk. Somewhat similar, right 😊
    Thank you so much for stopping by, love πŸ™πŸΌπŸ˜˜ Stay safe β˜€οΈ


  3. hacsage says:

    Quite colourful

    Liked by 1 person

  4. It absolutely is, isn’t it ❀️


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