It’s been a long time, since I posted the last time. I am sorry, somehow I could never find the time. But there are plenty of recipes I wanted to share with you. So today there’s a wild garlic and walnut pesto.
I guess the season for wild garlic is already over (typically me …), or maybe not? You can still try it next year :-)
This recipe comes together in a few minutes, and still tastes very good. Perfect for me.
- 1 bunch wild garlic
- 80g walnuts
- 4 Tbsp Parmesan (optional)
- olive oil
- salt & pepper
Start with chopping the walnuts coarsely and toast them in a pan without any grease, stirring to prevent them from burning. As soon as the walnuts start to smell nicely toasted, take them off the heat and set aside to cool.
Wash the wild garlic and pat the leaves dry, as dry as possible. Place the wild garlic and the walnuts in a food processor and blitz a few times until you have a coarse mixture. Add olive oil, and blitz adain, pouring the oil as you go until you have your desired texture. I prefer my pesto quite runny, so maybe I use more oil, than others would. Now season with pepper ans salt, add the parmesan and blitz a few times again.
Pour the pesto in a clean jar and smooth the top. I poured a thin layer of olive oil on top, hoping this would keep the pesto longer fresh.
this pesto tastes very nice in the classical way with pasta and topped with parmesan. But you can also mix it into your salad dressing or pour it over roasted vegetables.