Buy all ingredients right below the recipe
Ingredients
- 100 g fresh wild garlic
- 50 g grated Parmesan
- 50 g pine nuts
- Extra virgin olive oil
- Lemon juice
- Ground black pepper
- Fine table salt
Preparation
- 1Wash the wild garlic thoroughly, pat dry, and roughly chop. Roast the pine nuts in a dry pan until golden brown and let them cool.
- 2Place the wild garlic, roasted pine nuts, and grated Parmesan in a blender and blend until fine.
- 3Gradually stir in the olive oil until the desired creamy consistency is achieved.
- 4Finally, season the pesto with a splash of lemon juice, salt, and freshly ground pepper. Fill into sterile jars and cover with a layer of olive oil to preserve it.
Tip
The pesto will keep for several weeks in the refrigerator if the surface is always covered with a layer of olive oil.
Gurkerl Küche
Verwenden Sie nur die Blätter des Bärlauchs für ein besonders feines Pesto. Die Stiele können Sie klein geschnitten für Salate oder Suppen nutzen.