Summary

Ingredients

• 500 g wild arlic, fresher
• 45 g sea salt, coarse
• Rapeseed oil
• 5 tablespoon pine nuts, toasted
• 200 g parmesan cheese

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Instructions

1. I wash the wild garlic leaves and spin them in the salad spinner and then spread them out on clean tea towels.
2. I then cut the wild garlic into coarser strips and chop them up in portions in my butler. Then I keep adding a little salt and oil in a bowl until everything is processed. Now I have a very nice and very green, smooth paste.
3. Then I cut the parmesan into cubes and chop it up in the butler too. Until it is fine-crumbly. The pine nuts are chopped up with the parmesan and everything is mixed with the wild garlic paste.
4. I fill the pesto in small, sterilized jars (e.g. from bought pesto, baby jars, etc.). I take great care to ensure that no air bubbles are trapped in the pesto. Then I smooth the pesto, clean the edge of the glass again and cover everything with a sufficiently thick layer of rapeseed oil. The point of this is that no oxygen gets to the pesto, otherwise it will start to ferment. Then the pesto goes in the refrigerator and stays there for several weeks.
5. If I want to preserve wild garlic for longer, I chop 500 g wild garlic, add 45 g coarse sea salt and approx. 500 ml rapeseed oil and freeze this in portions (e.g. in an ice cube container). So I always have small portions of wild garlic at home.
6. I prefer to use rapeseed oil over olive oil because it doesn`t have that strong taste of its own.