John Myers
Ingredients for 4 servings:
- 50 g wild garlic with the stems, roughly chopped
- 40 g Parmesan, freshly grated
- 20 g pistachio kernels, blanched
- 80 ml olive oil, extra virgin pressing
- ½ lemon(s), organic, grated peel
- some olive oil, virgin pressing to cover when storing
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
The simplest things are often the best…
Spring to early summer is wild garlic season. You have to take advantage of it. I’m privileged to be able to harvest wild garlic from my own garden, but even if you buy it, always clean it thoroughly under cold running water. Then shake off the water or dry the wild garlic in a salad spinner. I always use the stems, too, as almost all green herbs have more “kick” in the stems than in the leaves. Now all you need is a blender and add all the ingredients. With 80 ml of olive oil (please use really good olive oil!), you’ll achieve a creamy consistency. If you like your pesto thicker, maybe start with 50 ml and work towards your preferred consistency. The length of blending will determine the fineness of the pesto. Shorter for “chunky,” longer for “medium,” even longer for “homogeneous and creamy.” This is a matter of personal taste. It’s best to approach things slowly. What should definitely not be added: salt, acid, or garlic! Salt and acid (lemon juice, balsamic vinegar, etc.) quickly destroy the chlorophyll in the wild garlic, making the pesto gray, colorless, and unsightly. Adding additional garlic would destroy the delicate aroma of the wild garlic. The Parmesan cheese adds enough saltiness to the pesto. The pesto goes wonderfully with pasta, chicken, fish, or simply on fresh ciabatta bread. The possibilities are virtually endless. The pesto can be stored wonderfully for a few days in screw-top jars. It’s important to always cover the surface with a thin layer of olive oil to prevent oxygen from reaching it. This prevents mold from growing…
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