John Myers
Ingredients for 1 servings:
- 500 g wild garlic
- 80 g Parmesan, grated
- 80 g pine nuts, roasted, grated
- 250 ml olive oil
- Salt
- pepper
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the wild garlic and spin it dry thoroughly. Finely chop it with the remaining ingredients in a food processor and season with salt and pepper to taste. Transfer to clean, very hot-rinsed jars with screw-top lids and refrigerate. If the pesto is well chilled, it can be kept in the refrigerator for up to a year, as the wild garlic is antiseptic. Variations: I like to use cashews or macadamia nuts, already roasted and salted, instead of pine nuts. The amount of salt will need to be reduced to taste. I use this pesto for pasta, sauces, salads, and grilled food.
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