Recipes
Wild Garlic Pesto

Wild Garlic Pesto

Name: Wild Garlic Pesto
Prep time: 15 min
Total time: 15 min
Yield: 2 glasses
Ingredients: 120 g wild garlic; 150 ml olive oil; 60 g parmesan; 40 g pine nuts; 1 tablespoon lemon juice; salt; black pepper

Jakub SýkoraHerbsItalian Cuisine x se líbilo

You make wild garlic pesto by rinsing the leaves, drying them and blending them with toasted pine nuts, grated parmesan and lemon juice. While blending you gradually pour in olive oil until a thick pesto forms. You season with salt and pepper and blend briefly. Blend the wild garlic only briefly so it doesn't heat up and turn bitter. You serve the pesto with pasta or on toast.

Příprava: 15min

Vaření: 0min

CELKOVÝ ČAS: 15min

Step by step process

Preparation

1
First, pick over the wild garlic. Discard any wilted or yellowed leaves, then rinse the rest thoroughly in cold water and pat it completely dry in a clean towel.
2
Grate the parmesan finely. Finely grated cheese blends far more quickly, and it gives the pesto a smoother texture.
3
Toast the pine nuts in a dry pan until golden. Stir them diligently and keep an eye on them, because scorched nuts turn bitter and ruin the whole pesto.
TIP:
Toast the nuts in a dry pan over medium heat, stirring or shaking them often. As soon as they become fragrant and lightly golden, immediately transfer them out of the pan so they do not burn.

Blending

4
Put the wild garlic, cooled nuts, parmesan and lemon juice into the blender.
5
Start the blender. While it runs, pour in the olive oil in a thin stream until a thick, deep-green pesto comes together.
TIP:
Pour the oil into the pesto gradually while blending so the ingredients combine evenly. Add it in small amounts to fine-tune the consistency depending on whether you want a thicker pesto for spreading or a thinner one for pasta.
6
Taste the finished pesto. Season with salt and pepper, then blend briefly once more until the texture is exactly to your liking.

Storage and Serving

7
Transfer the pesto into clean, rinsed jars. Smooth the surface with a spoon and cover it with a thin layer of oil, which protects the pesto from drying out and browning.
8
And that's it. Serve the pesto with fresh pasta, spread it over toasted bread, or stir it into soup right before serving.