Spring is nearly here and the forests along the Danube are filled with Wild Garlic, which contains a lot of Vitamin C and A.
Watch our video to find out how to make a delicious Wild Garlic Pesto sauce for you next pasta meal.
Wild garlic pesto recipe:
150g wild garlic
50g nuts (pine nuts, almonds, cashews all work well)
50g parmesan (or similar cheese)
1/2 a lemon
150ml olive oil
- Tear or chop wild garlic. Put into food processor with the nuts and cheese, and the rind of the half lemon. Blend to a paste. Gradually add the oil and the juice from the half lemon. Add salt and pepper if you wish.
- This should make one jam-jar full. It should keep fresh in the fridge for a couple of weeks if you pour on some oil to cover the top of the pesto.
- You can experiment with the quantities and make your pesto more cheesy, nutty, or garlicky to suit your taste.