Summary

Ingredients

• 1 bunch wild garlic
• olive oil
• salt
• Pepper from the grinder
• 250 g penne
• 1 handful pine nuts
• 1 handful parmesan, grated

Print Recipe Pin Recipe

Instructions

1. Roughly chop wild garlic and put in a food processor (mixer). Add the parmesan cheese. Lightly roast the pine nuts in a pan and add to the wild garlic. Add a little olive oil and puree everything. Gradually pour in olive oil until the typical, creamy consistency of a pesto is achieved. Season to taste with salt and pepper.
2. Bite the penne in plenty of salted water and drain. Retain a little of the cooking water. Heat some olive oil in a large pan, add the pasta, a large dollop of pesto and 1 ladle of pasta water. Mix everything well and serve immediately with fresh Parmesan.
3. Pour the rest of the pesto into screw-top jars. Cover the surface with olive oil and the pesto will keep in the refrigerator for a good 4 weeks. Also tastes good with fried meat and fish.