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Wild garlic pesto with pecorino cheese

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Ingredients for 1 servings:

  • 2 bunches of wild garlic
  • 50 g cheese (Pecorino), in small pieces
  • 100 g almond(s), ground
  • ½ tsp salt
  • 50 ml vegetable oil, neutral or olive oil

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

This is how I always make my wild garlic pesto. It doesn’t keep very long in our house because it tastes so delicious. Chop the wild garlic into small pieces in a blender. Add the pecorino and almonds and enough oil to make a pesto. Season with salt. Blend thoroughly. For wild garlic pesto, I prefer a neutral-tasting oil. Pour the pesto into clean jars and cover with a layer of oil to ensure it’s airtight.

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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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