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Merceile's quick, lean wild garlic pesto

updated

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Ingredients for 4 servings:

  • 100 g wild garlic, roughly chopped
  • 1 bunch parsley, coarsely chopped
  • 30 g Parmesan
  • 15 g sunflower seeds or pumpkin seeds, optional
  • 6 tbsp extra virgin olive oil
  • 6 tbsp vegetable broth
  • 3 tbsp lemon juice
  • salt and pepper

Instructions

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

Finely puree the washed herbs, Parmesan cheese, and seeds. Season with salt and pepper. Gradually whisk in the vegetable stock, lemon juice, and olive oil. Season with salt to taste. This pesto goes very well with pasta or gnocchi. Note: This pesto is intended for immediate consumption, and I tested the quantities accordingly. The seeds can be omitted entirely or replaced with nuts; we prefer walnuts or hazelnuts.

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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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