Wild Garlic and Basil Pesto

preparation

1. If you want to prepare the pesto on the front wheel, then boil the preserving jars or screw-top jars and lids and let them cool. Lightly toast the pine nuts without oil / fat in a pan and allow to cool. Remove the stalks of wild garlic and basil, wash well, spin dry and roughly cut. Wild garlic and basil together 100g in a ratio of 1: 1, or 30:70, as you have it on hand. According to my taste, the wild garlic should not make up more than 50%.

And then off we go.

1. Put the pine nuts, garlic and wild garlic-basil leaves in the food processor (you can also use a good hand blender) and add about half of the oil (extra virgin has more ingredients) and chop up IN JACKS. Gradually add the olive oil until it becomes even and creamy. If the ingredients do not mix, the oil is missing.
2. Beware of the salt, a spicy fresh Parmesan has enough ‘bangs’ by itself. Add the Parmesan and salt, if necessary add olive oil until a homogeneous mixture is formed.
3. Fill portion by portion into small sterilized jars, cover with olive oil and close tightly. The pesto will keep for a few weeks in the refrigerator – even longer in the freezer. The oil will settle a bit later, just stir in again before use.
4. Before washing the food processor: Since unfortunately not all of the pesto can be removed from the food processor, I cook a few pasta (fusilli) in the machine and after a few turns the meal is ready.
5. Tip 6: cook spaghetti, quarter a few cherry tomatoes, add pesto, done