Wild garlic pesto recipe
Now my beloved wild garlic season is in full swing and I present you my pesto recipe.
Goes well with pasta and actually with everything that is spicy.
- 100 g wild garlic
- 75 g sunflower or cashew seeds
- 250 ml macadamia nut or olive oil
- 1 clove garlic
- optional peccorino or parmesan
Wash the wild garlic, pat dry well and chop coarsely.
Puree together with the seeds and the oil using a “magic wand”.
Then mix in the cheese according to taste and fill into screw jars.
I left it out (had forgotten to buy some *laughs*).
Fresh, washed wild garlic
Pesto, finally mixed
Without the cheese, the pesto will keep, in the fridge, for almost a year – as long as it is well covered with oil. I can’t confirm this, however, because I usually eat it immediately or very quickly.
Today I had the pesto with gnocci. I simply fried them lightly in the pan with half an onion and mixed in the “green gold”.
Enjoy your meal and have fun making it.
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