John Myers
Ingredients for 1 servings:
- 2 bunches of wild garlic
- 1 tbsp pine nuts
- 50 g Parmesan or feta cheese
- 100 ml olive oil
- 1 tsp pepper
- ½ tsp salt
Instructions
Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes
Wash and trim the wild garlic thoroughly, chop finely with a mincing knife, and weigh it. Crush half of the pine nuts in a mortar and pestle. Finely grate the same amount of cheese. Place everything in a bowl and coat with olive oil. Blend into a paste, using a hand blender if necessary. Let stand 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; the pesto will keep for up to eight weeks. Tip: Tastes great with pasta or simply on baguette or ciabatta.
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