Wild Garlic Pesto

Wild Garlic Brings Spring Into Your Home and Onto Your Table

Königskind Wild Garlic Pesto is a creamy spring pesto made from 50% fresh wild garlic, high-quality sunflower oil, and real Parmigiano Reggiano – handmade by Uwe König in the Oberberg region. A seasonal insider tip for pasta, light meats, and salad dressings, with a hint of lemon and a pinch of nutmeg.

The Wild Garlic Pesto from Königskind is a creamy spring pesto from German lands, specifically the Oberberg region. With 50% fresh wild garlic, sunflower oil, real Parmigiano Reggiano, a splash of lemon, salt, nutmeg, and a pinch of spices, only a few honest ingredients go into the jar – without artificial flavors, colorings, preservatives, or flavor enhancers. Uwe König processes the wild garlic by hand shortly after harvesting to preserve its full aroma.

Spicy-green, creamy, and with a typical wild garlic aroma

Once opened, the unmistakable wild garlic scent rises – spicy-garlicky, but finer and greener than garlic, with a meadow-fresh note that immediately brings to mind spring forests. The color is a rich, dark green with yellowish oil streaks from the high-quality sunflower oil. The consistency is pleasantly spreadable, with visible pieces of wild garlic that give the pesto a rustic look.

On the tongue, the pesto starts with the full, spicy wild garlic flavor, then comes the nutty depth of Parmigiano Reggiano with its slight saltiness, and finally, a subtle hint of lemon lifts the green notes and makes the whole thing light and fresh. The wild garlic here is significantly more intense than in industrial pestos, which is due to the high proportion of 50% fresh herb. A pesto that tastes of spring and steals the show from ordinary basil pesto.

We find it spring-fresh with pasta and fish

The Wild Garlic Pesto is the seasonal star of our pesto selection. Especially delicious with freshly cooked tagliatelle with a hint of olive oil, a few shaved Parmesan flakes, and some toasted pine nuts – a spring dish that's on the table in 15 minutes. The pesto is also a perfect companion to homemade gnocchi with brown butter or tagliatelle with roasted chicken.

We also like it with light meat: spread on a pan-fried chicken breast, as a marinade for a pork loin, or with poached salmon, the wild garlic pesto is a summery herald of spring. On a warm slice of baguette as a quick bruschetta, as an addition to homemade salad dressing, or simply as a dip for raw vegetables – the possibilities are wide-ranging.

Stir a spoonful of wild garlic pesto into a warm potato and wild garlic soup, as a green crema on a spring quiche, or as a fresh component in a pasta with ricotta and fresh peas – the pesto loves spring and brings it to your plate. Further seasonal delights from the Königskind kitchen can be found in the autumnal Porcini Mushroom Pesto, the spicy Kale Pesto, and the classic Mango Chutney. More can be found in our Königskind collection.

Uwe König's Delicatessen Manufactory in the Oberberg Region

The Königskind gourmet manufactory is Uwe König's passion project. What began as a hobby in his home kitchen in 2005, he expanded into a full-time business in 2014 due to the growing demand for his pestos, chutneys, and fruit spreads. To this day, all Königskind products are cooked in the kitchen under the goat bush in Wiehl – all by hand, in manageable quantities, with the support of his wife Sabine.

The Königskind philosophy is particularly evident in the wild garlic pesto: the wild garlic is processed fresh only during the short season between March and May to preserve its full aroma. Uwe König consistently avoids artificial flavors, colorings, preservatives, and flavor enhancers – instead, a few honest ingredients go into the jar, which still taste of meadows and forests. In addition to the wild garlic pesto, we also carry porcini mushroom pesto, kale pesto, chutneys, fruit spreads, and the legendary black walnuts from the same kitchen.