It’s all around at the moment: wild garlic! It looks like beautiful white flowers with lots of green around them.
The really nice thing about wild garlic is that it has a very nice and herby taste, not as strong as normal garlic and the best part about it – you don’t have that typical smell on you the next day.
We served the pesto with fresh white asparagus. But it also matches great with meat or as a pasta sauce!
See how to make here:
80g wild garlic (just the leaves)
60g roasted pine nuts
50g Parmesan cheese
1/2 lemon, zest and juice
20ml olive oil, plus another 10-20ml to add later
Salt & pepper
Roast the pine nuts in a pan without oil until golden brown (careful – they burn really quickly). Set aside to cool off.
Meanwhile grate the Parmesan cheese. Wash and prepare the lemon zest and juice.
Put all ingredients into a blender and mix until all is combined well.
Now add the additional olive oil and serve.
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