Bärlauchpesto (Wild Garlic Pesto)

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.

• Prep: 15 min
• Cook: 5 min
• Difficulty: Easy
• Calories: 499
• Protein: 7 g
• Carbs: 5 g
• Fat: 51 g

Ingredients

• 50 g Pine nut ( toasted )
• 60 g Parmesan cheese ( grated )
• 150 ml Extra virgin olive oil ( drizzled )
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 100 g Fresh wild garlic ( fresh, washed and dried )

Instructions

1. Preparing the wild garlic

   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. Toasting the pine nuts

   Toss the pine nuts into a dry pan over medium heat. Stir constantly until they are golden and smell nutty. Let them cool.

3. Chopping and emulsifying

   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. Finishing touches

   Stir in the grated parmesan, salt, and pepper. The texture should be supple and coat the spoon. Adjust oil if necessary.

Chef's tips

• 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.

Storage

Keeps for 2 weeks in the refrigerator in an airtight jar, covered with oil.