Make wild garlic pesto from young wild garlic
Time
Preparation time: 30 min.
Total preparation time: 30 min.
The wild garlic - you love it or ... - is already stretching its leaves out of the dry leaves. He is still young and tender, ideal for wild garlic pesto.
Those who missed these days, but can also harvest the closed buds. They make a wonderfully tender pesto.
ingredients
- 260 g wild garlic
- 15 g of coarse sea salt?
- 2-3 cloves of garlic, pressed (depending on size)
- about 400 ml of olive oil
- 120 g of pecans
- 2 lemons, juice and zest
- 190 g of grated Parmesan
preparation
- Put preserving jars (rather smaller ones) in boiling water and cook for at least 15 minutes.
- Briefly fry the pecans without oil, allow to cool and finely chop them in a plastic bag with the walnut.
- Finely grate the cheese. Works best with a drum grater. If you do not have one, you can do it with a common grater - watch out!
- First put the garlic in salted water, then wash again with normal water.
- If you want, you can blanch it briefly after a quick wash.
- Shake well or express when blanched.
- Heat oil to 80 ° C.
- Puree the garlic, lemon zest, lemon juice, salt and garlic in a bowl.
- Cheese, add nuts. Add so much oil with constant stirring until the desired consistency is achieved.
- Add to the boiled glasses, cover with a thin layer of oil and label.
This wild garlic pesto can be frozen very well or stored in the fridge.
