About this recipe
Did you know that there is a variety of garlic that you can simply plant in a shady corner of your garden? Wild garlic (aptly named) sprouts in the spring, and unlike regular garlic, it is the long green leaves that we can eat. The white flowers are also edible. You can use them as a beautiful garnish, and just like the leaves, they add a delicious garlic flavor to your dishes. With its vibrant green color and refined flavor, this plant is perfect for making a delicious pesto. If you can't find wild garlic, or if it's the wrong time of year, use basil or get creative with smoked eggplant, for example. Let's go!
by @baking - Feel free to contact me via Instagram or Facebook.
Ingredients
- 10 g wild garlic
- 50 g pine nuts
- 60 g Parmigiano Reggiano
- good olive oil
- piece of chili pepper
- black pepper
Preparation
- Roast the pine nuts in a pan without fat in (the residual heat of) your oven (or on your gas stove if, for some absurd reason, your Vonken stove is not working). Make sure you shake them often and roast them until they are nicely browned—so don't lose sight of them.
- Combine all ingredients in a mortar or the measuring cup of your mixer/food processor, and add olive oil according to the desired consistency (for example, 100 to 200 ml). Grind finely and season with black pepper to taste. The Parmigiano makes the pesto salty enough.
- If you prefer it a little fresher, you can add lime (or lemon) juice.
- Use on a delicious fresh Vonken pizza, with a salad, in pasta, or on tasty toast made from homemade bread.