Summary

Ingredients

• 2 bunches wild garlic, (approx. 150 - 00g)
• 50 g parmesan or pecorino cheese
• 100 ml olive oil, good
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ pepper
• 1 tablespoon pine nuts
• some lemon juice

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Instructions

1. Wash the wild garlic well and pat dry. Chop evenly with a good knife. Finely chop the pine nuts and parmesan (the whole preparation is also quick in the Thermomix). Put everything in a bowl and mix with the oil. Season with salt, pepper and, if you like, a little lemon juice. If necessary, stir again with a mixer or hand blender until smooth. Fill the pesto into small, sealable jars and store in the refrigerator.
2. Tastes great with meat and pasta, as a salad dressing, with asparagus, or on a tarte flambée (why not asparagus tarte flambée? Find the recipe on my website!).