John Myers
Ingredients for 1 servings:
- 100 g ground elder, possibly other wild herbs
- 6 cloves garlic
- 100 g Parmesan or Pecorino, grated
- 250 ml olive oil
- 75 g pine nuts
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
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Wash the ground elder and wild herbs thoroughly, shake dry, and remove any thicker stems. Peel the garlic cloves. Finely chop the herbs and garlic. Toast the pine nuts (with a little oil if desired) and chop them as well. Mix all ingredients in a bowl with the Parmesan or Pecorino cheese. Gradually stir in the olive oil until well blended. Transfer the pesto to a sealable jar and cover with any leftover oil to help it keep longer. Note: The amount of garlic seems large, but since ground elder has a spicier flavor than basil, it’s not excessive. For the same reason, the amount of cheese is more generous than for basil pesto. When picking ground elder, try to pick only small, fresh leaves, as the larger ones can be quite bitter. If you like, you can mix the ground elder with other wild herbs or use wild herbs alone.
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