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Schrat's wild garlic pesto

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Ingredients for 1 servings:

  • 200 g wild garlic (approx. 300 – 350 leaves, depending on size)
  • 50 g pine nuts
  • 50 g sunflower seeds
  • 50 g pumpkin seeds
  • 500 ml rapeseed oil (organic)
  • 100 g hard cheese, e.g. Parmesan, Pecorino or a rennet-free version
  • 3 garlic cloves
  • Black pepper, freshly ground
  • Sea salt, coarse

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Wash the wild garlic leaves, spin them thoroughly in a salad spinner 3 to 4 times until no more moisture escapes, then roughly chop and place them in a mixing bowl. Chop the garlic cloves and add them along with the seed mixture. Pour in the oil. Purée thoroughly with a hand blender. Grate the cheese and mix well. Season with salt and pepper. Store this mixture in dark jars and protect from light and sunlight. This pesto will keep in the refrigerator for up to a year.

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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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