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Wild garlic butter with pesto alla Genovese and chili

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Ingredients for 1 servings:

  • 750 g butter
  • 100 g wild garlic, fresh
  • 4 tsp Genovese pesto
  • 2 tsp salt
  • e.g. chili flakes

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

for the entire barbecue season

Let the butter soften and then process at room temperature. Wash the wild garlic and dry it with a salad spinner, then chop it finely. Mix all ingredients thoroughly by hand. Spread the wild garlic butter on two sheets of aluminum foil and roll them tightly, then freeze for about 30 minutes. After half an hour, the butter can be portioned as desired and returned to the freezer.

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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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