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Bärlauch Pesto & Aufstrich

Bärlauch

Ein leckerer und intensiver Bote des Frühlings – Bärlauch. So vielseitig und in vielen Rezepten einsetzbar. Ich war unterwegs und war fleißig im Wald am Bärlauch pflücken und mixte anschließend ein leckeres Pesto, welches gut zu Pasta passt und einen würzigen Aufstrich, der zu jedem Brot gut passt.

Bärlauch riecht und schmeckt nach seinem Verwandten – dem Knoblauch. Aus den würzigen Blättern kannst du deshalb ein leckeres Bärlauchpesto oder einen Aufstrich machen. Schnell gesammelt und gut konserviert, passt Bärlauch zu Pasta, in eine leckere Vinaigrette oder auch zum frischen Brot.

Wenn du Unterwegs Bärlauch sammeln möchtest, solltest darauf achten, dass es recht dünne Blätter sind, die eine matte Unterseite haben. Außerdem Wächst aus jedem Stängel nur ein Blatt – im Gegensatz zu anderen ähnlichen, aber giftigen Pflanzen.

Zutaten für den Aufstrich:

  • 50 g Bärlauch 
  • 1 Glas/Dose Kichererbsen
  • Saft einer Zitrone
  • 1/2 TL Salz 

Schritt 1/2

Die Bärlauchblätter abwaschen und abtupfen. Die Kichererbsen abwaschen und abtropfen lassen. Den Bärlauch grob zerkleinern und alle Zutaten zusammen in den Mixer geben oder mit dem Pürierstab kleinmachen. 

Schritt 2/2

Wenn die Mixtur cremig wird, ist der Aufstrich fertig und kann in ein Schraubglas umgefüllt werden. Er hält sich ca. eine Woche im Kühlschrank und schmeckt am besten auf frisches Brot. 

Zutaten für das Pesto:

  • 100 g Bärlauch 
  • 100 ml Olivenöl
  • 2 EL Parmesan 
  • 50 g Mandeln oder andere Nüsse/Kerne
  • 1/2 TL Salz 

Schritt 1/2

Den Bärlauch auch hier wieder waschen und trocken tupfen. Den Parmesan reiben und die geriebenen Mandeln oder anderen Nüsse in einen hohen Behälter zum Mixen geben. Salz und Olivenöl zugeben und den Bärlauch grob zerkleinern. 

Schritt 2/2

Alle Zutaten gut durchmixen, bis eine cremige Konsistenz entsteht. Wenn das Pesto abgefüllt ist, sollte die Oberfläche mit Olivenöl bedeckt werden. Im Kühlschrank und bedeckt mit Olivenöl ist das Pesto bis zu 2 Wochen haltbar. Ist etwas aus dem Glas entnommen worden, sollte das Pesto immer wieder mit Olivenöl bedeckt werden, damit es länger haltbar bleibt. 

 

Bald folgen noch ein paar Rezeptideen mit Bärlauch. Diese findest du dann hier. 

 

50 Antworten

  1. Hi Celina,
    Tolle Seite. Richtig gut gemacht. Wir haben heute auch zum x-ten mal Bärlauch geholt. Den gibt’s hier in rauen Mengen. Witzig ist, dass du das Pesto auch mit Mandeln angehst. Wir rösten die vorher noch. Das gibt nochmal ein schönes Röstaroma.
    Viel Erfolg mit deinem Blog.
    Ganz liebe Grüße von Conny und Erwin

    1. Hallo Erwin,
      danke und schön, dass du mal vorbeischaust! Das mit dem anrösten werde ich auch mal ausprobieren. Ich habe auch schon den Tipp bekommen, Walnussöl und andere Nusssorten auszuprobieren. Das werde ich das nächste mal versuchen.
      Liebe Grüße

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