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Wild Garlic Pesto with Pine Nuts
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Knuspr-Küche
Dieses selbstgemachte Bärlauchpesto ist der Frühlingsklassiker schlechthin. Mit frischem Bärlauch, würzigem Parmesan und gerösteten Pinienkernen zaubern Sie im Handumdrehen eine aromatische Sauce, die perfekt zu Pasta, frischem Brot oder als Dip passt. Ein bunter Vitamin-Kick, der jede Mahlzeit veredelt!
Preparation method
Wash the wild garlic thoroughly, pat dry, and chop roughly. Roast the pine nuts in a dry pan until golden brown and let them cool.
Place the wild garlic, roasted pine nuts, and grated Parmesan in a blender and finely chop.
Gradually add the olive oil and continue blending until the desired creamy consistency is achieved.
Chef's tip
For a vegan version, you can replace the Parmesan with nutritional yeast or more nuts.
Ingredients
Nutritional values
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