BÄrlauch Pesto Recipes

WILD GARLIC PESTO

Steps:

• In a small pan, gently roast the sliced almonds. Don't use any cooking oil.
• Add almonds, Parmesan, salt, pepper and wild garlic leaves to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients. (If you're doubling this recipe, add the leaves in clumps. So if you double the recipe, add half the leaves first, then the rest in a second batch so everything gets mixed and chopped.)
• Slowly add the olive oil to the mixture and let it combine well after each addition. If your food processor has a whole in the top, you can just very slowly pour in the olive oil as it continues to run.
• Taste and add more salt and pepper if you like...or add it later when you add the pesto to a meal.
• Once everything is combined, scoop the pesto into a small, clean canning jar with a lid. I used a spatula to get everything out of the food processor and into the jar without loss or too much hassle.
• Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months...if you don't eat it all by then. When you take some of the pesto out, remember to cover it back up again with olive oil as needed.

BÄRLAUCH PESTO

Steps:

• Wash, dry and coarsely chop wild garlic. With the pine nuts, garlic, oil, salt and pepper finely pürified. Add Parmesan, and if necessary salt and pepper. Tips The pesto, without cheese and garlic cloves store in sterilised well-sealed glass (with 1 inch oil covered) for 1 year. To make wild garlic oil. Method: Wash 4 bunches wild garlic and remove the stems. The leaves dry and finely cut. Mix with the tsp sea salt and 100ml sunflower oil. Stir until the salt is dissolved. Store in a sterilised and well-sealed jar for up to 1 year.