Viniferia's Wild Garlic Pesto

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Sauce
Cuisine	European
Servings (Default: 1)

Ingredients

200 g wild arlic, fresher
50 g pine nuts
100 g cashew nuts, roasted and salted or almonds
500 ml rapeseed oil
150 g cheese, matured pecorino cheese (alternatively Parmesan) rouhly chopped
2 clove (s) garlic, roughly chopped
some sea salt
some pepper, freshly ground

Instructions

Wash the wild garlic thoroughly, dry and roughly chop. Dry pine nuts, lightly toast them in a pan. Peel and roughly chop the garlic.
Put all the ingredients (only half of the oil at first) in a blender and chop everything up. Slowly add the rest of the oil until the desired consistency is achieved. Season again with salt and pepper.
Put the wild garlic pesto fresh on pasta or roasted baguette slices.
Pour the rest of the pesto into screw-top jars, add a little more oil on top and keep closed in the refrigerator. The pesto lasts up to a year, but tastes best fresh.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.