Puy lentils with wild garlic pesto, Greek anthotyro cheese and date molasses dressing
Crazy about wild garlic season!
Published originally on my blog on 6 April 2023
Wild garlic season is here and for me this means one thing first and foremost. Wild garlic pesto.
I’ve been meaning to share my recipe for this for a while now, so here it is. Full of wild garlic flavor, no other greens to dilute its pungency and aroma, with classic pine nuts and parmigiano, and lots of extra virgin olive oil.
In this dish it is simply dreamy as it pairs perfectly with the nutty and peppery green Puy lentils and the creamy Greek anthotyro.
The dressing is another little gem, heavy with citrus flavor, fresh, hot ginger and date molasses to render its sweetness and balance out the acidity.
Needless to say, both the pesto and the dressing are recipes that you can use in other dishes.
Use the pesto over your favorite pasta shape or in other salads/grilled vegetables, smeared on top of a good seared steak or fish, as a pizza or bruschetta topping, or in a sandwich.
You can use the dressing to jazz up any old boring salad.
Enjoy!
More recipes with wild garlic:
~Broccolini with wild garlic and miso dressing
~Veal biftekia (Greek burgers) with wild garlic
Puy lentils with wild garlic pesto, Greek anthotyro and date molasses dressing
You can eat this dish either warm, when lentils are freshly boiled, or at room temperature.