Wild Garlic is a spring favorite in our parts. Store the spring in a jar by making this delicious Wild Garlic Pesto and enjoy it for months to come.
6 cups or 1 l of wild garlic greens
60 g pine nuts
90 g freshly grated Parmesan cheese
100-120 ml olive oil ((divided))
Start by lightly roasting pine nuts, so they develop their flavour. You can easily roast them in a pan on your stove, stirring frequently and being on alert not to burn them.
Cool the nuts. Wash and dry your wild garlic. Grate parmesan. Then, combine these ingredients in a processor or blender and blend until the ingredients are finely chopped. Then, pour in about half the olive oil slowly while blending.
Put the pesto in a jar, large just enough for the pesto to reach almost to the top, then pour over more olive oil, until it covers the pesto completely. Keep refrigerated.