Preparations time: approx. 20 minutes

  • 2 bunch (100g) wild garlic
  • 1/3 cup pine seeds or similar nuts
  • 50g of parmesan
  • 1/2 cupl of olive oil
  • 4 tsp lemon juice
  • salt

Wash the wild garlic, get rid of the stalks and chip it into pieces. Carefully roast the pine seeds in a preheated pan without oil. Be carefule not to burn them, this can be kinda tricky.

Chip the wild garlic further and mix it with half the pine seeds and the oil. A mixer is best suited for the job. Now add in the remaining pine seeds and parmesan. Use the lemon juice and salt for seasoning.

Let your pesto rest for at least three hours at room tempeature before further processing it. This allows it to fully unfold its flavor for optimal taste. This pesto is best served with pasta or used to marinade meat.


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