Servings: serving
Wild Garlic Pesto
Delicious and flavorful pesto with, among other things, wild garlic and almonds. Right now, the forest floor is teeming with wild garlic! They can be found especially in deciduous forests near the Danish coasts, but also around Danish gardens.
Ingredients
- 125 gram Almonds between 100-150 grams
- 100 gram Wild Garlic
- 91 gram Olive Oil
- 50 gram Pecorino or Parmesan or nutritional yeast
- 1 pcs. Lemon zest and juice
- Flake Salt to taste
- Pepper to taste
Instructions
- Pour the almonds onto a baking tray and bake them for 12 minutes on the second-top rack in the oven at 175 degrees Celsius (347 degrees Fahrenheit).
- Rinse the wild garlic and dry them – I use a salad spinner.
- Pile up the wild garlic and cut them into 1-2 cm pieces.
- Throw the wild garlic into a blender or food processor with half of the oil and blend them for a couple of minutes – remember to scrape down the sides in between.
- Add the almonds and blend again for 2 minutes – if necessary, add almonds gradually.
- Add the rest of the oil, Pecorino (if you are vegan, just use nutritional yeast instead), half of the lemon juice, and zest, and blend again.
- Season to taste with lemon juice, salt, and pepper.