Wild Garlic Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500 g wild arlic
- 80 g parmesan, rated
- 80 g pine nuts, roasted, rated
- 250 ml olive oil
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Wash wild garlic and spin dry well. Finely chop with the remaining ingredients in the food processor and season to taste with salt and pepper.
- Pour into clean, very hot rinsed screw cap jars and store in the refrigerator.
- If the pesto is well chilled, it can be stored in the refrigerator for a year because the wild garlic is antiseptic.
- Variations: I like to use cashews or macadamia nuts already roasted and salted instead of pine nuts. The amount of salt to taste must then be reduced.
- I use the pesto for pasta, sauces, salads and grilled food.
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