Wild garlic pesto - simple & delicious
Time
Preparation time: 10 min.
Total preparation time: 10 min.
I like the wild garlic smell in the forest, right now is the ideal time to harvest wild garlic: fresh, still no flower buds, because the flower must not be seen! Something problematic is that he likes to grow in the immediate vicinity of the poisonous lily of the valley. One should not rely on the scent, because if you have already picked some wild garlic, smell the hands and then you can be quite confused with lilies of the valley.
First of all, get to know how the plants are different in the Net, there are some good videos. First of all, I decided on the safe option: buying plants from the gardener and planting them in the garden. (However, it also exists to buy at the weekly market). After two years, I finally got some of it. I made a pesto out of that.
ingredients
- 100 g wild garlic
- 50 g pecorino
- 50 g pine nuts
- 100 ml of olive oil
- salt and pepper
As pine nuts are quite expensive, I could imagine using sunflower seeds instead.
preparation
- Wash the wild garlic, dab it dry, weigh it with a knife.
- Finely chop the pine nuts, finely grate the pecorino.
- Mix everything, add 100 ml of olive oil and work briefly with the blender.
- Season with salt and pepper.
- Put in a screw-cap jar and pour a little olive oil.
Stable in the refrigerator for 8 weeks.
