John Myers
Ingredients for 1 servings:
- 200 g wild garlic, fresh
- 50 g pine nuts
- 100 g cashew nuts, roasted and salted or almonds
- 500 ml rapeseed oil
- 150 g cheese, mature Pecorino (alternatively Parmesan) coarsely chopped
- 2 garlic cloves, roughly chopped
- some sea salt
- some pepper, freshly ground
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the wild garlic thoroughly, dry it, and roughly chop it. Dry the pine nuts and lightly roast them in a pan. Peel the garlic and roughly chop it. Place all ingredients (only half the oil to start with) in a blender and chop everything. Slowly add the remaining oil until the desired consistency is reached. Season again with salt and pepper. Spread the wild garlic pesto fresh on pasta or toasted baguette slices. Transfer the remaining pesto to screw-top jars, top with a little more oil, and store in the refrigerator. The pesto will keep like this for up to a year, but tastes best fresh.
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