Classic wild garlic pesto
Time
Preparation time: 15 min.
Cooking or baking time: 10 min.
Total preparation time: 25 min.
It is bear's garlic time, what is closer than to make a pesto from wild garlic itself: classic wild garlic pesto, as we like it.
ingredients
- 200 g wild garlic
- 50 g pine nuts
- 100 g of Parmesan
- Salt and black pepper to taste
- 200-250 ml of olive oil
preparation
- First we help the pine nuts to a "healthy" tan. In a pan, we skillfully place the pine nuts, each core gets a good place, so it is nice and brown.
- With gentle heat we turn them (speak) several times, so that they do not brown unilaterally.
- Once that's done, we'll have to get them out of the pan right away, otherwise they'll go black.
- Read the wild garlic under running cold water and then spin a few laps in a salad spinner so that it gets really dry, because we do not want any water in our pesto.
- Finely grate the parmesan with a grater, which ends up in the pesto and is only lifted, so I do it.
- Put the dried wild garlic and the roasted pine nuts in a blender, add approx. 200 ml of olive oil and now let the blender process the whole to a sauce to our taste.
- Try it for a while ... wow ... but there is still something missing ... Right, the Parmesan.
- Transfer the wild garlic pesto into a bowl and stir in the Parmesan.
- And as it was still too strong for me, I added 50 ml of olive oil and seasoned with salt and black pepper again.
The pesto goes well with spaghetti, I cooked al dente. On the spaghetti then something of the wild garlic pesto is set. The pepper mill, which is filled with black pepper, let it circulate several times over.
