Viniferias Wild Garlic Pesto

Summary

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

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Instructions

1. Wash the wild garlic thoroughly, dry and roughly chop. Dry pine nuts, lightly toast them in a pan. Peel and roughly chop the garlic.
2. 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.
3. Put the wild garlic pesto fresh on pasta or roasted baguette slices.
4. 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.