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Surf and Turf with homemade wild garlic pesto

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Ingredients for 1 servings:

  • 150 g wild garlic
  • 150 ml olive oil
  • 75 g walnuts
  • 70 g hard cheese (Grana Padano)
  • 1 tsp salt
  • 350 g entrecôte(s)
  • 250 g prawns
  • 50 g lard

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Spring cuisine

For the wild garlic pesto, lightly toast the walnuts. Wash the freshly picked wild garlic thoroughly, spin dry, finely chop, and place in a bowl with the olive oil, roasted walnuts, grated cheese, and salt. Blend thoroughly with a hand blender until a pesto is obtained. Sear the entrecôte in a pan with the lard, add the cleaned and washed prawns, and toss gently. Then generously spread the entrecôte with the wild garlic pesto and place in a baking dish. Arrange the prawns around the edges. Bake in the oven at 160°C for about 8 minutes. I serve it with fusilli pasta, as it absorbs the remaining wild garlic pesto nicely.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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