John Myers
Simple Wild Garlic Pesto
The perfect simple wild garlic pesto recipe with a picture and simple step-by-step instructions.
- 100 g Wild garlic
- 100 ml Neutral oil (e.g. rapeseed, safflower or sunflower oil)
- 50 g Pine nuts
- 50 g Parmigiano Reggiano
- 50 g Salt
- 50 g Pepper
- 1 tsp Lemon juice (optional)
- Wash the wild garlic thoroughly but carefully and let it drain. Select the thick stems and buds and spread the wild garlic on a kitchen towel so that it dries off a little.
- In the meantime, carefully roast the pine nuts in a pan and let them cool on a plate.
- Roughly cut the wild garlic and puree it in portions with the oil. Add the remaining ingredients, puree everything well and season to taste. Whether you want to add lemon is your decision, I find it very appropriate.
- You can vary the cheese and try it with walnuts or other kernels / nuts. The possibilities are many.
TIP:
- If you don’t use everything, you can pour the rest of the pesto into a screw-top jar and pour oil over it until it is completely covered. It will last up to a year in the refrigerator.
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