John Myers
Wild Herb Pesto
The perfect wild herb pesto recipe with a picture and simple step-by-step instructions.
- 300 g Wild herbs: e.g. ground elder, mugwort, yarrow, pepper herb, garlic mustard, gundermann, lovage
- 150 g Freshly grated pecorino
- 75 g Freshly roasted pine nuts finely chopped
- 1 piece Garlic clove finely chopped
- 350 ml Extra virgin olive oil
- 1 pinch Herbal salt see my KB
- 1 pinch Black pepper from the mill
- 1 some Freshly squeezed lemon juice
- The herbs are interchangeable (depending on the season) and only the young leaves should be used. The best time for a wild herb pesto is spring / early summer.
- Finely chop the washed, dry-shaken herbs and slowly mix with the pine nuts, garlic and cheese in a food processor to make pesto.
- Mix the pesto mass with the olive oil and season with herb salt, pepper and lemon juice.
- Put in a glass, cover lightly with oil and close with a lid.
- Of course you can also (depending on your taste) take another cheese, other nuts or another oil and change the ingredients in the quantity. Everyone has a different taste.
- I often make different pesto to give away to birthday children. Gifts from the kitchen always go down well.
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