How to Make Wild Garlic Pesto
Finally it is wild garlic season over here! I love the distinctive smell when you walk into the forest. For this reason we made wild garlic pesto. The pesto stays good for quite a while and it is the perfect meal for a quick lunch or dinner. The recipe is from Swissmilk.
Ingredients:
For about 350 g of pesto
2-3 jars, depending on the size
100 g fresh wild garlic
50 g almonds or pine nuts
50 g Sbrinz AOP or any other hard cheese, powdered parmesan
1,5 dl Oil
½ Tsp Salt
a little bit of oil to cover the pesto
Instructions:
Wash jars and lids with hot water and dry with a clean towel.
Wash wild garlic and put it into a salad spinner. Spin it well so it is almost dry. Chop or cut wild garlic and put it into the food processor with the almonds or pine nuts, cheese, oil and salt. Run the processor until you have a fine mix.
Fill the pesto into the jar. To avoid air bubbles in the pesto, hit jar on a folded towel the counter top. Clean the open inside of the jar with a paper towel and pour about 0.5 inches of oil into the jar. Close the lid and here is your wild garlic pesto.
Keeps for 3 - 4 weeks in the fridge.
If you want the pesto to last longer, wash wild garlic and put it on a clean towel to dry. Make sure you don’t see any water drops.
If you open a jar of pesto and don’t finish it you can still keep it for a while. Make sure it is always covered with oil.
