Spring is here, so all the good and healthy green vegetables are at the market waiting for you. Try the wild garlic, a relative of chives, raw or lightly cooked.
- 2 handful of wild garlic leaves
- 1/2 cup pine nuts
- 1/2 cup almonds
- 1 cup grated cheese Grana Padano
- Zest of 1 lemon
- Salt and pepper
- Olive oil
Start roasting the pine nuts and almonds until golden. After you washed the garlic leaves, start processing them with some olive oil in a food blender. Try not to make it too creamy.
Add the nuts and the cheese to the mixture. Process shortly. Add salt and pepper.
Add olive oil until the pesto has a thick and creamy texture. I like it very thick and when you can still kind of see the ingredients.
Fill a jar with the pesto. To make it last longer, pour a layer of olive oil on top to prevent the pesto from getting in contact with oxygen.
Serve it with a fresh batch of pasta, put it in risotto or simply use it as a delicious bread spread. Enjoy!