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Wild garlic pesto

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Ingredients for 1 servings:

  • 100 g wild garlic
  • 40 g pine nuts
  • 5 cl olive oil, cold pressed
  • some salt
  • Pepper, freshly ground black

Instructions

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

Wash the wild garlic and dry it, ideally in a salad spinner. Chop the leaves with a knife or cleaver; the smaller the wild garlic is chopped, the easier it will be to puree later. Blend it with the pine nuts, pepper, salt, and oil in a blender or with a hand blender. (The pesto will keep for up to 1 year, but always cover with olive oil!!) Finishing Tip: Also delicious with fresh Parmesan cheese (though it won’t keep as long with cheese).

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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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