INGREDIENTS
100 g fresh wild garlic (approx. 2 handfuls)
50 g pine nuts (alternatively walnuts or sunflower seeds)
50 g grated parmesan or pecorino
100 ml sunflower oil
(use more or less depending on the desired consistency)
1-2 cloves of garlic (optional)
Salt and pepper to taste
A little lemon juice (optional, for a fresh flavour)
PREPARATION
It is important that there is no soil or dirt on the leaves.
Toast the nuts (optional): If you want to use pine nuts, you can lightly toast them in a dry pan to intensify the flavour. Make sure they do not burn.
Blend the pesto: Place the wild garlic, pine nuts (or alternatively nuts), parmesan and garlic (if desired) in a blender or food processor. Puree everything roughly until you have a smooth paste.
Add the oil: Slowly pour in the sunflower oil and continue to blend until the pesto reaches the desired consistency. It should be a thick but spreadable paste. If it is too thick,
add a little more sunflower oil.
Seasoning: Flavour the pesto with salt, pepper and a few dashes of lemon juice if necessary.
Storage: The wild garlic pesto can be stored in a jar in the fridge. Cover it with a thin layer of olive oil to keep it fresh for longer.
Possible uses:
Wild garlic pesto is incredibly versatile and can be used in many different ways.
