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Wild garlic pesto with Parmesan and cocktail tomatoes

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Ingredients for 4 servings:

  • 50 g wild garlic
  • 50 g pine nuts
  • 3 tbsp olive oil
  • 3 tbsp Parmesan, to taste
  • Salt
  • 300 g cocktail tomatoes
  • 500 g pasta

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

with noodles

Cook the pasta in salted water according to the package instructions, drain, and set aside. Wash the wild garlic and spin it dry in a salad spinner. Then chop it and grind it together with the pine nuts. This is best done in a blender, food processor, or with a hand blender. Mix with the olive oil and Parmesan cheese and season with salt. Finally, quarter the cherry tomatoes and fold in. Pour the pesto over the hot, uncooled pasta. For us, the pesto is enough for 500g of pasta.

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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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