Aglio Selvatico e Olio


  • Large Stock Pot (for noodles)
  • Medium Saute Pan: 4-6qt.
  • Microplane
  • Food Processor
  • Spice Grinder (or Mortar & Pestle)
  • A Sharp Knife 🙂
  • Patience


  • 2C Wild baby garlic greens, cleaned and chopped (about a cup), reserve 1-2 stalk for later
  • 1C Wild baby garlic bulbs, split (reserve the smallest ones)
  • Juniper berries, ground (about 1T), reserve 1-2 berry for later.
  • Safflower, grape seed or other neutral oil (enough to make a paste)
  • One box pasta: something delicate with a lot of surface-area (angel hair or linguini)
  • White wine (about 2 shots)
  • Lemon zest
  • Asiago – fine shred (optional)
  • Salt to taste


  1. Start heating a pot of water for the pasta.
  2. Start cooking pasta once the garlic paste is congealed

Directions: Paste

  1. Process the garlic greens with just enough oil to make a paste, then add the juniper. 
  2. If the finished result looks too fibrous, pass through a sieve into a jar.
  3. Put the sealed jar in the fridge for about an hour. 

Directions: Cooking

  1. In a lightly oiled sauté pan over medium heat, add the reserved stalk and berry and sauté until fragrant.
  2. Deglaze with a splash of wine, a ladle of the pasta cooking water, and remove the stalk and berry. 
  3. Add the quartered bulbs and sauté until fragrant. 
  4. Add the al-dente cooked pasta and 4T of the garlic paste and sauté until creamy. Add a bit more pasta-water to make sure everything flows and coats the pasta.
  5. Remove from heat and then plate it, lightly dusting with a pinch of juniper powder, a generous squeeze of lemon, its zest, and asiago powder. 

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