This recipe is from http://www.chefkoch.de and was submitted by Schrat, a chef. He posts some wonderful recipes which always have rave reviews.
Early this morning I posted this recipe for wild garlic pesto on my blog and my conscience kicked me all day for posting something that I hadn’t tried before publishing.
Luckily, I found some wild garlic today at my local supermarket. I halved the recipe and ended up with enough pesto to almost fill a 500ml yoghurt glass.
This tastes amazing and can be used in anything like salad dressings, bread, in quark and butter for a herb punch. It really is delicious and just tastes of spring.
I lightly toasted the nuts before tipping them into the Thermomix.
200g wild garlic
50g pine kernels
50g sunflower seeds
50g pumpkin seeds
500ml oil (organic rapeseed oil)
100g parmesan or pecorino
3 cloves of garlic
black pepper, freshly ground
How to make it:
1. Wash the wild garlic, give it 3 or 4 spins in the salad spinner until no more water is left on the leaves.
2. If you’re making this in the Thermomix, just put all the ingredients in the Thermomix apart from salt and pepper and purée for a few seconds until smooth. Season to taste with salt and pepper. If you haven’t got a Thermomix, roughly chop the wild garlic leaves, chop the garlic, grate the cheese, tip all the ingredients into a bowl and then purée with a handheld mixer or use a food processor. Season to taste with salt and pepper.
3. Pour pesto into brown glass jars, cover and protect from direct sunlight.