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Wild garlic pesto

Ramsons meets fresh pine nuts, parmesan and olive oil. There is nothing better than a self-made pesto, especially if you collected the wild garlic yourself!
Prep Time10 mins
Course: Sauce
Keyword: Pesto
Servings: 4

Equipment

  • Blender

Ingredients

  • 100 g wild garlic
  • 40 - 50 g pine nuts
  • 50 g parmesan
  • 6 tbsp olive oil
  • 1/4 lemon
  • Sugar
  • Salt

Instructions

  • Heat the pine nuts in a coated pan, without fat, on medium heat for about 7 minutes. Stir them regularly, so that they do not burn.
  • Cut the wild garlic leaves, including the stem.
  • Blend the wild garlic, pine nuts and 3 tbsp of olive oil.
  • Add ΒΌ of a lemon, a pinch of sugar, salt and the parmesan and continue to blend. Slowly add the remaining 3 tbsp of olive oil.
  • Put the finished pesto in a container/glass and cover it with olive oil, if you do not eat it directly Cover the pesto after every use with olive oil. This is very important, because the oil preserves the pesto.

Notes

  • You can also make the pesto with ruccola, basil leaves or parsley.
  • You can also substitute pine nuts with almonds or walnuts.
  • To preserve the pesto. Do not forget to add a layer of olive oil to the pesto after consumption.