We are very happy and excited that wild garlic season is here again and we have not just a #recipe, but a whole wild garlic cookbook for the #Thermomix® up our sleeves. Today we're going to show you one of a total of 3 posto variations and we're sure you'll enjoy it as much as we do!
If you want, you can also cook directly with us and in the video. We wish you good luck, your #Landhaus team
Preparation 5 minutes
Serves 1 glass
- 50 g wild garlic
- 2 tbsp pine nuts
- 2-3 cloves of garlic, peeled and quartered
- 50-100 ml cold-pressed olive oil
- 1 teaspoon of salt
- black pepper
- 50g Parmesan
Wash, dry and roughly shred the wild garlic. Place in the mixing bowl with the pine nuts, garlic, oil, salt and pepper and puree finely for 15 seconds/speed 4. Mix in the Parmesan. Season with salt and pepper if necessary.
Tip: The pesto, prepared without cheese and garlic, can be stored in a well-sealed jar covered with 1 cm of oil and will keep for 1 year.