Wild Garlic Pesto

For the wild garlic pesto, wash the wild garlic well and chop finely, grind the pine nuts finely in a mortar, grate the cheese finely.

Put all the ingredients in a bowl and cover with the olive oil. Blend to a paste and help with the hand blender if necessary. Let everything steep for 2-3 hours at room temperature. Season to taste with black pepper and salt.

If you like, you can grind the pine nuts with coarse sea salt and fresh peppercorns right away – however, it is recommended that you season afterwards when you first prepare the pesto, because it is difficult to estimate the right amount of salt and pepper.

Fill the wild garlic pesto into boiled small jars. Store in a cool, dark place (can be kept for up to eight weeks).

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