Wild garlic pesto

Ingredients for 4 servings:

• 200 g wild garlic, fresh
• 25 g pine nuts
• 25 g Parmesan, grated
• 1 tsp salt
• 200 ml olive oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 30 minutes

Wash the wild garlic, spin dry, and cut into strips. Roast the pine nuts in a pan without fat until light brown, then finely chop. Finely grate the Parmesan cheese. Place the pine nuts, Parmesan cheese, wild garlic strips, salt, and olive oil in a blender and blend until smooth. Add more oil if needed to achieve the desired consistency. Finally, season to taste and add more salt if desired. The pesto will keep in the refrigerator for at least two weeks. Without the pine nuts and Parmesan cheese, it can keep for up to a year if stored in a cool place. Freezing in portions is also possible.