John Myers
Contents
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Ingredients
- 1 bag Wild garlic fresh
- 1 handful Walnut kernels
- 2 Tablespoon Coarse salt
- 2 Tablespoon Olive oil
- Snap glass
- Grated Parmesan or Peccorino cheese
Instructions
- First I roast the walnut kernels dry in a pan. Let them cool down a bit. I remove the stalks of the wild garlic and cut them a little smaller. Provide a lightning hacker. Now put the walnuts in the mixer and the wild garlic leaves, don't forget the salt, some olive oil and off you go. I rub the cheese with the grater and add it last.
- Once everything has been chopped up well, everything comes in a snap-action glass, and the olive oil is finished off. This olive oil should cover the pesto well. I didn't have any pine nuts, as you can see other people do too.
