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.
You might also be interested in this:
The forest offered us a great variety of edible, inedible and poisonous mushrooms to start the season.
We roamed the forest, the fields and the nearby moor. Besides many, many mushrooms, which for this time of year but very unusual
As the herb walk at the weekend had to be cancelled due to the heavy rain
Herb hike, Sunday 16-07-2023, Kräuterzauberin, Jagel