Wild garlic pesto makes a very easy and fast pasta dish. I played around with a recipe the last years, though never wrote it down. The current recipe is a good base, though not totally what I want it to bee. As wild garlic is pretty much seasonal Ill most likely will try another batch next year.

Ingredients

• 50g wild garlic
• 100g parmesan
• 150g olive oil
• 300g walnuts
• 5-10g salt

Instructions

Wash the wild garlic and dry it with a kitchen towel. Roughly cut the parmesan and blend all ingredients together. Fill the pesto in clean jars and top them off with some extra olive oil. This will prevent mold to form and will make the pesto more durable. The pesto should hold up several months in the fridge. The durability might decrease if pesto is exposed to air (not covered by oil). This is especially try for half used jars. As you usually only need a few teaspoons of pesto, try to flatten it afterward and cover the pesto with oil again.

Tips

For serving I usually mix some pesto with a bit of oil, heat this up in a pot before adding the pasta.