Summary

Ingredients

• 1 bunch wild garlic
• 1 avocado (s), ripe
• 100 g pine nuts
• 100 g parmesan cheese
• 50 ml olive oil
• salt
• 1 teaspoon lemon juice

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Instructions

1. Roast the pine nuts in a pan and let them cool. Wash the wild garlic and pat dry. Remove the stems.
2. Put all the ingredients in a tall container and chop them up well with a hand blender. Season to taste and pour into a clean glass with a screw cap.
3. Put a layer of olive oil on top of the pesto. Then it will last a long time in the refrigerator.