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Wild garlic pesto

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Ingredients for 1 servings:

  • 1 bunch of wild garlic
  • 50 g pine nuts, cashew nuts or mixed
  • 60 g hard cheese, e.g. B. Parmesan, Pecorino or Cheddar
  • 1 dash of olive oil
  • 1 tsp Vegeta , amount to taste

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

quick to make and delicious

Wash the wild garlic, shake it dry, and chop it into large pieces. I use scissors for this. Roast the pine nuts in a pan over medium heat without adding any oil. Stir the pan regularly, as you don’t want the pine nuts to get too brown. Dice the cheese. Place the wild garlic, pine nuts, and cheese in a tall container with about a teaspoon of Vegeta and top up with a dash of olive oil—I estimate about 100 ml. Blend the ingredients with a hand blender. The pesto can be easily stored in small screw-top jars. If you cover the surface with a layer of oil, it will keep for several months in the refrigerator.

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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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