Garlic Mustard, Wild Garlic and Basil Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 120 g herbs (arlic mustard, only the leaves without stems)
- 70 g wild arlic
- 1 pot basil
- 5 clove (s) garlic
- 8 tablespoon pine nuts
- 600 ml olive oil
- 0.5 teaspoon ½ salt (preferably fleur de sel)
- 15 tablespoon cheese (pecorino or parmesan), freshly grated
Print Recipe
Pin Recipe Instructions
- Wash the herbs and shake dry thoroughly (a salad spinner is ideal). This is very important. The less water there is in the pesto, the longer the shelf life (up to 1 year if the pesto is covered with oil).
- Toast the pine nuts in a non-stick pan, stirring constantly, until they are lightly browned. It works very quickly, please do not take your eyes off the pan.
- Put all ingredients except for the pecorino (or parmesan) in a high bowl and use the hand blender to chop up at short intervals until it becomes smooth. Finally stir in the freshly grated cheese and pour into glasses. It is worth grating the cheese fresh, the taste is far better.
- Goes very well with spaghetti, scampi, fish, grilled food, with boiled vegetable spirals (zucchini, carrots, kohlrabi) on tomatoes, with feta cheese and of course with fresh bread, especially baguettes.
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