Wild garlic pesto

Ingredients for 1 servings:

• 100 g wild garlic leaves
• 20 g lemon balm
• 50 g pine nuts
• 7 g garlic, finely chopped
• 40 g Parmesan, freshly grated
• 5 g chili salt
• n. B. lemon zest
• 150 ml olive oil, possibly more

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

as a spread on bread or with pasta – always a treat!

Roast the pine nuts without adding any fat or oil until hazelnut-brown and let cool. In the meantime, grate the Parmesan cheese, grate some lemon zest, and finely chop the garlic. Wash the wild garlic and lemon balm, spin dry, and cut into very fine strips. Then transfer to a tall container. Add the garlic, chili salt, Parmesan cheese, and grated lemon zest. Using a hand blender, add the olive oil and blend until smooth. Transfer the pesto to small preserving jars. Smooth the surface slightly if necessary and top up with olive oil until the pesto is completely covered. The pesto is ready to eat. It tastes great with boiled potatoes, pasta, and on toasted bread. Stored uncovered in the refrigerator, the pesto will keep for many weeks. Note: Not all salt is created equal. The amount of salt given is my personal taste and is therefore only a guideline.