How do you store wild garlic pesto?

Name: Wild garlic pesto
Cook time: 15 min
Total time: 15 min
Yield: 4P
Ingredients: 60 g wild garlic leaves; 50 g shelled pistachios; 70 g Parmesan cheese, grated; 60 ml oil (for example sunflower oil); 70 ml olive oil; Juice of 1 lemon; Pepper and salt (to taste)

Storage: Keep the pesto in an airtight jar in the refrigerator. Pour a thin layer of olive oil on top of the pesto to prevent oxidation. It stays good for up to 1 week. Freezing: Divide the pesto into ice cube trays and freeze. This way you always have a portion of pesto on hand. Frozen pesto stays good for up to 3 months. Reheating: Gently heat the pesto in a pan over low heat or in the microwave. You can add a splash of olive oil to make the pesto creamy again.

Wild garlic pesto

Favorites

15min

•

Easy

Make a flavorful wild garlic pesto with pistachios and Parmesan cheese. Perfect for pasta, bread, or as a flavor enhancer in various dishes.

Kitchen must haves

Ingredients

What do you need?

Quantity: 4P

60 g wild garlic leaves
50 g shelled pistachios
70 g Parmesan cheese, grated
60 ml oil (for example sunflower oil)
70 ml olive oil
Juice of 1 lemon
Pepper and salt (to taste)

Preparation method

How do you make this?

Preparing wild garlic and nuts: Wash the wild garlic leaves well and pat them dry. Place the wild garlic leaves together with the pistachios in a food processor.

Mixing: Add the grated Parmesan cheese, juice of 1 lemon, and both oils.

Pureeing: Puree the mixture until smooth pesto. Add extra olive oil if the pesto is too thick.

Seasoning: Season with pepper and salt.

Social