Wild garlic grows in spring and has a deliciously garlicky flavour (you guessed it). Pesto is actually VERY easy and time-effective to make so you can replace it with basil, which is available all-year round.
Prep time 10 min + cooking time 0 min.
You will need, for sauce for 4 people:
- 4 bunches of wild garlic / bear's garlic
- 1 lemon juice
- 1/2 cup of olive oil
- 1 tbsp. pecorino romano cheese
- 1/4 cup pine nuts / pinions
- sea salt, pepper
Roast until golden the pine nuts, under the grill or in a dry pan.
Place all ingredients in a blender or kitchen robot.
Pass through a sieve to remove the excess oil.
Keep in a clean jar in the fridge for up to 5 days. You can also save the perfumed oil to dress your salads.