Wild garlic pesto

Ingredients for 4 servings:

• 2 bunch wild garlic, fresh
• 1 tbsp pine nuts
• 50g Pecorino or Grana Padano
• 100 ml extra virgin olive oil (you don’t need much, but use the best!)
• 1 tsp pepper
• ½ tsp salt

Instructions

Working time approx. 25 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 25 minutes

spicy sauce for pasta or as a meat marinade

Wash and trim the wild garlic thoroughly, then chop very finely with a mincing knife. Crush about half the weight of the wild garlic in pine nuts in a mortar. Finely grate an equal amount of Pecorino cheese. Place everything in a bowl and cover with olive oil. Mix to a paste, using a hand blender if necessary. Let it sit at room temperature for two to three hours. Season with black pepper and salt. Pour into sterilized, preferably small, jam jars. Store in a cool, dark place (for up to eight weeks). This makes a delicious and very rich pasta sauce that can be served at room temperature, straight from the jar, stirred well, on pasta, or used as a marinade for lamb or roast beef. This makes a delicious and very rich pasta sauce that can be served at room temperature, straight from the jar, stirred well, on pasta, or used as a marinade for lamb or roast beef. By the way, wild garlic leaves resemble the poisonous leaves of lily of the valley and autumn crocus. Check carefully! There are plenty of pictures online. Wild garlic doesn’t freeze well and should be consumed fresh or processed immediately.