sell g'machts Organic Wild Garlic Pesto. Spicy, pungent wild garlic pesto from wild harvests in the Allgäu region – 29 percent wild garlic, cold-stirred, vegan.

sell g'machts Organic Wild Garlic Pesto is a herb pesto made from organic olive oil, 29 percent wild-harvested wild garlic, white wine vinegar, and sunflower seeds, seasoned with rock salt and pepper. Katja Will and her team stir it by hand and cold-process it in Weiler in the Allgäu, 110 g per jar. No cheese, no nuts, no added garlic – the wild garlic alone provides the spice.

Organic Wild Garlic Pesto from sell g'machts is our top seller from the Allgäu and the variety for anyone who loves garlic. Wild garlic is the wild relative of garlic and grows in damp deciduous forests in the spring. The producer describes it as follows: Anyone who has walked through a field of wild garlic knows how vigorously the plant shoots up from the ground. The rest of nature is still largely sleeping at that point. For this pesto, the wild garlic is harvested in the wild and cold-stirred with olive oil, sunflower seeds, and white wine vinegar. The result tastes racy, green, and distinctly like garlic, all year round, even when wild garlic season has long since passed.

Racy, green, and with the spice of wild garlic

Upon opening, the scent of wild garlic immediately hits the nose: garlicky, spicy, and a little sharp. This impression remains on the palate but is cushioned by the sunflower seeds, which provide a soft, slightly nutty base. The white wine vinegar adds a fine acidity that keeps the pesto fresh, while the olive oil makes it well-rounded and spreadable. Rock salt and pepper remain in the background.

With 29 percent wild garlic, the pesto is robust, and the producer themselves speaks of a "very dominant note." It is therefore one that shapes a dish rather than just accompanying it. Those who enjoy this will get a pesto that tastes like spring in the forest. If you prefer something milder, reach for the Organic Basil and Lemon Balm Pesto from the same kitchen, which contains no garlic notes at all. In between lies the Allgäu Organic Herb Pesto with arugula, basil, and a little garlic.

For pasta, potatoes, or on bread with butter

Pasta is the easiest way. Cook spaghetti, penne, or tagliatelle, drain, fold in two tablespoons of pesto per serving, and add a splash of pasta water. Add the pesto once the pot is off the stove, as wild garlic loses its freshness when heated. It goes just as well with gnocchi, rice, and jacket potatoes that you halve while still warm and mix with a spoonful of pesto.

For grilling, the wild garlic pesto is an alternative to herb butter. A spoonful on a steak or grilled vegetables right off the grill, and the wild garlic provides the seasoning. Spread on buttered bread or mixed with cream cheese, it becomes a spread for a snack platter. In scrambled eggs, on a slice of baguette with a small salad, or spread thinly on a pancake, rolled up, and sliced. The producer lists all of these as suggestions, and every one of them works with just a single spoonful. A teaspoon in a vinaigrette turns a green salad into a wild garlic side dish that also pairs well with fish.

After opening, the jar belongs in the refrigerator and should be consumed within 14 days according to the producer. Always use a clean spoon and cover the surface with a little olive oil to preserve the green color for longer.

Our tip: Stir a tablespoon of pesto into warm potato soup or minestrone just before serving. The wild garlic replaces both garlic and herbs, giving the soup a green, spicy touch.

Wild-harvested in the Allgäu, cold-stirred in Weiler

The wild garlic for this pesto comes from their own wild collection, according to sell g'machts. This distinguishes it from the other herbs in the manufacturer's range, which are grown at three organic nurseries in the region. Processing takes place in the sell g'machts kitchen in Weiler in the Allgäu, usually the day after harvest, and often on the same day. There, Katja Will's team stirs the pestos by hand without heat treatment, ensuring the herbs taste exactly as they did when picked.

"sell g'macht" means "handmade" in the Allgäu dialect, and the name says it all. The extra virgin organic olive oil and white wine vinegar come from Byodo, the sunflower seeds from Rapunzel in Legau in the Allgäu, and the rock salt from Bickelbacher. The producer omits additives and preservatives; the ingredients themselves provide all the flavor. The organic control number DE-ÖKO-006 is on the label. Because the wild garlic is wild-harvested, the producer states the organic portion of ingredients as 68 percent.

Since December 2022, the manufacturer has had a factory shop directly at the kitchen in Weiler where all varieties are available for tasting. The pestos are also available in farm shops, dairies, and organic stores in the Allgäu and beyond. Those who want to see the kitchen can book a factory visit with a lecture and tasting.

For garlic lovers, grill nights, and snacks

The wild garlic pesto is the jar for people who enjoy a distinct garlic flavor and are looking for a pesto that defines a dish. It fits the grilling season just as well as the winter, when wild garlic is still months away in the forest. Perfect for weekend snacks, weekday pasta, or as a gift for friends who are always too late to go wild garlic picking. There is a reason it is our most frequently purchased variety from Weiler.

You can find all of the manufacturer's jars on our sell-g'machts page, and other varieties from different producers in our Pesto category. According to the producer, the ingredient list contains no cheese, nuts, or other mandatory allergens; the seeds are sunflower seeds, and the pesto is vegan. This jar is not suitable for sensitive palates or for those avoiding garlic notes – the wild garlic is far too present for that.

Wild-harvested wild garlic from the Allgäu, cold-stirred and vegan – the spicy, pungent herb pesto that finds its way into our shopping carts most often.