A popular spring plant is wild garlic. It has an anti-inflammatory and immune-boosting effect and is also really tasty. This delicious wild garlic pesto is sure to delight everyone at the table.
You need
- 100g wild garlic
- 40g pine nuts
- 3 tbsp yeast flakes
- 1/2 tsp salt
- 1/2 tsp black pepper
- Juice of 1/2 lemon
- 50g olive oil
Step 1
Roast the pine nuts in a coated pan without oil. Make sure that the seeds don't get too dark.
Step 2
Mash wild garlic, roasted seeds, yeast flakes, salt, pepper, lemon juice and olive oil into a paste. You can also add a little more olive oil if necessary. Now taste and adjust the seasoning if necessary.
Step 3
Pour into a clean jar and cover the surface with olive oil so it lasts longer in the fridge. The pesto can be stored in the refrigerator for up to two weeks if it is always covered with olive oil.
It goes perfectly with pasta, but it is also a real hit on bread or pizza.