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Wild garlic pesto with roasted walnuts

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Ingredients for 2 servings:

  • 60 g wild garlic
  • 70 g walnuts, chopped
  • 70 g Parmesan, freshly grated
  • 150 ml rapeseed oil
  • e.g. salt and pepper

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

a true treat for the palate

Wash the wild garlic and spin dry, trim the stems, and slice the leaves into strips. Lightly toast the walnuts in a dry pan. Combine all ingredients in a tall mixing bowl and blend until smooth. Season with salt and pepper. Transfer to small jars, top with a little oil, and seal. The pesto will keep for months in the refrigerator.

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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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