Garlic mustard, wild garlic and basil pesto

Ingredients for 1 servings:

• 120 g herbs (garlic mustard, only the leaves without stems)
• 70 g wild garlic
• 1 pot of basil
• 5 garlic cloves
• 8 tbsp pine nuts
• 600 ml olive oil
• ½ tsp salt (preferably fleur de sel)
• 15 tbsp cheese (Pecorino or Parmesan), freshly grated

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

makes approx. 1200 ml

Wash the herbs and shake dry thoroughly (a salad spinner works great). This is very important. The less water the pesto contains, the longer it will keep (up to 1 year if covered with oil). Toast the pine nuts in a non-stick pan without fat, stirring constantly, until lightly browned. This goes very quickly, so please keep an eye on the pan. Combine all ingredients except the Pecorino (or Parmesan) in a tall bowl and blend in short bursts with an immersion blender until smooth. Finally, stir in the freshly grated cheese and pour into jars. It’s worth grating the cheese fresh; the flavor is much better. It goes very well with spaghetti, scampi, fish, grilled dishes, cooked vegetable spirals (zucchini, carrots, kohlrabi) on tomatoes, feta cheese, and, of course, fresh bread, especially baguette.