We are very happy that the wild garlic season is just starting again and have not only a #recipe, but a whole wild garlic cookbook for the #Thermomix® in the petto. Today we're showing you one of a total of 3 posto variations and we're sure you'll like it as much as we do!
If you like, you can also cook along with us and watch the video, we wish you good luck, your #Landhaus team
Preparation 5 minutes
Servings 1 glass
INGREDIENTS
- 50 g wild garlic
- 2 tbsp pine nuts
- 2-3 garlic cloves peeled & quartered
- 50-100 ml extra virgin olive oil
- 1 pinch of salt
- Black pepper
- 50 g parmesan
INSTRUCTIONS
Wash, dry and roughly tear the wild garlic. Place in the blender jug with the pine nuts, garlic, oil, salt and pepper and puree for 15 seconds/speed setting 4 until smooth. Stir in the Parmesan. Season with salt and pepper to taste.
RECIPE NOTES
Tip: Prepared without cheese and garlic, the pesto will keep for 1 year in a tightly sealed jar covered with 1 cm of oil.
