Viniferias 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
Print Recipe
Pin Recipe 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.
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