Wild Garlic Pesto

For the wild garlic pesto, wash, clean and shake dry the wild garlic. Set aside some for garnish, finely chop the rest.

Roast the pine nuts in a pan without adding fat. Set aside 1 tablespoon, coarsely chop remaining seeds.

Place wild garlic and pine nuts in a high-walled container. Slowly pour in the oil and blend everything to a smooth paste using a blender.

Finely grate the pecorino and fold into the paste. Season to taste with salt and pepper. Pour the wild garlic pesto into a small bowl and sprinkle with the pine nuts.

Preparation Tip:

Instead of pecorino, you can also use another cheese for the wild garlic pesto.

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