Bärlauchpesto (Wild Garlic Pesto)
Ingredients
- 50 gPine nut (toasted)
- 60 gParmesan cheese (grated)
- 150 mlExtra virgin olive oil (drizzled)
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 100 gFresh wild garlic (fresh, washed and dried)
Method
A deep green, creamy and vibrant paste. The powerful scent of wild garlic blends with the richness of toasted pine nuts and the sharp kick of parmesan.
- 1
Wash the leaves in clear water. Dry them perfectly in a clean cloth; if water remains, the oil won't protect the leaves and the pesto will spoil.
- 2
Toss the pine nuts into a dry pan over medium heat. Stir constantly until they are golden and smell nutty. Let them cool.
- 3
Coarsely chop the leaves with a knife or pulse in a blender to avoid heating the blade. Pour the oil in a thin stream to bind everything together.
- 4
Stir in the grated parmesan, salt, and pepper. The texture should be supple and coat the spoon. Adjust oil if necessary.
Frequently asked questions
How do you get this dish right?
- If using a blender, chill the bowl for 15 minutes beforehand to prevent the blades from heating the garlic, which would make it bitter.
- To preserve the green color, always cover the pesto with a thin layer of olive oil in the jar.
How long does this dish keep?
Keeps for 2 weeks in the refrigerator in an airtight jar, covered with oil.
