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Sweety's Wild Garlic Pesto

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Ingredients for 4 servings:

  • 30 g wild garlic
  • 20 g hazelnuts, chopped
  • 20 g chopped pistachios
  • 200 ml olive oil
  • 1 pinch(s) of pepper
  • 50 g Parmesan

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Pesto with wild garlic, pistachios and hazelnuts

Wash, dry, and finely chop the wild garlic. Place it in a tall container along with a splash of oil, the hazelnuts, and pistachios. Blend everything with a hand blender, gradually adding the remaining olive oil. Add a pinch of pepper and the remaining Parmesan cheese and blend again thoroughly with the hand blender. You can add a little more oil, Parmesan, or nuts to taste. The pesto will keep for up to a month in a screw-top jar in the refrigerator and tastes delicious with tomato and mozzarella or on spaghetti.

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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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