Now is time wild garlic. With its slight garlic flavor you can use it versatile in the kitchen. I made a wild garlic pesto today. In addition I have taken nut oils and pumpkin seeds, these give a strong nutty flavor. Who does not want to, can simply take a neutral tasting oil and pumpkin seeds instead of pine nuts only. Have fun try at home.
Bärlauchpesto
Ingredients:
- Ramsons - 120 gr.
- Pine nuts - 25 gr.
- Pumpkin seeds - 25 gr
- Parmesan, fresh - 25 gr.
- Grapeseed oil - 30 ml
- Pumpkin seed oil - 30 ml
- Salt -
- Pepper -
Instructions:
- First, the garlic must be blanched.
- For this purpose, provide a bowl of ice water, bring a pot of salted water to a boil and garlic for about 10 sek. into place.
- Take it out again and plunge into iced water.
- Express the garlic well and place in a blender.
- Grate the Parmesan cheese coarsely and add to.
- The pumpkin seeds and pine nuts I have roasted in a pan without fat, This intensifies the flavor again, then add it to the garlic.
- Pour in the oil and mix well.
- Now season with salt and pepper, fill and refrigerate in a suitable glass.
- This pesto keeps in the refrigerator at least 2 Weeks.
- You can do it for pasta, Sauces, Dips, Vegetables, etc.. use.
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