Summary

Ingredients

• 500 g wild arlic
• 80 g parmesan, rated
• 80 g pine nuts, roasted, rated
• 250 ml olive oil
• salt
• pepper

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Instructions

1. 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.
2. Pour into clean, very hot rinsed screw cap jars and store in the refrigerator.
3. If the pesto is well chilled, it can be stored in the refrigerator for a year because the wild garlic is antiseptic.
4. 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.
5. I use the pesto for pasta, sauces, salads and grilled food.