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Bärlauch Pesto
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Wild garlic pesto

Cook Time10 minutes
Servings: 4 persons
Author: Madeleine

Ingredients

  • 100 g wild garlic
  • 20 g pine nuts
  • 2-3 tsp of yeast flakes
  • 100 ml of good olive oil
  • 3/4 tsp salt
  • ½ lemon (zest of it)

Instructions

  • First toast the pine nuts in a pan without oil. This increases their beautiful aroma.
  • When the pine nuts have reached the desired browning level, remove them directly from the pan and place in another small bowl until needed. This prevent getting burnt.
  • Wash and roughly chop the wild garlic. Cut off the hard stem ends.
  • Now have a good mixer ready and add all the ingredients.
  • Now mix everything until it has the right consistency.
  • Season to taste at the end and fill into a clean, preferably boiled, screw-top jar. Then the pesto will keep in the refrigerator for a few days.

Notes

The quantity given relates to the use with pasta. With pasta it is easily enough for 4 servings.