Wild Wild Garlic (Bärlauch) Pesto with Pumpkin Seeds & Chili
This vibrant green pesto is everything I love about spring — bold, fresh, slightly garlicky and finished with a gentle warmth from dried chilies and black pepper. Instead of pine nuts, I use pumpkin seeds for a deeper, earthier flavour. A splash of lemon keeps it bright, and a little pasta water turns it into the silkiest sauce.
Simple ingredients. Big flavour.
Ingredients (for 3–4 portions of pasta)
1 large handful fresh Bärlauch (wild garlic),washed and dried
1 small garlic clove
3–4 tbsp good quality olive oil
3 tbsp pumpkin seeds
½–1 tsp freshly crushed black pepper (adjust to taste)
1–2 tbsp fresh lemon juice
2–4 tbsp reserved pasta water
Salt, to taste
Method
1. Lightly toast the pumpkin seeds
In a dry pan over medium heat, toast the pumpkin seeds until they s,tart to pop slightly and become fragrant. Let them cool. (its not a must, but the flavours are amazing)
2. Blend the base
In a food processor or blender first blitz the pumpkin seeds, then add the Bärlauch garlic, dried chilies, black pepper, and lemon juice. Pulse a few times.
3. Add olive oil
Now slowly drizzle in the olive oil until the pesto becomes smooth but still slightly textured. Blitz again.
4. Season and adjust
Taste and add salt if needed. If it feels too thick, add a spoon of pasta water to loosen it.
5. Toss with pasta
Add the pesto to freshly drained pasta along with a bit more pasta water. Toss well until glossy and coated.
Notes
For extra creaminess, you can add a spoon of grated Parmesan or nutritional yeast.
If you prefer less heat, remove the seeds from the dried chilies before blending.
Store in a jar topped with a thin layer of olive oil — it keeps for 2–3 days in the fridge.
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