Wild-herb pesto with wild garlic
A spring pesto carried by wild garlic, with parsley and chervil for length and roasted hazelnuts for body. Three weeks of the year, then it is gone.
Ingredients
- Allergen note: contains hazelnuts and dairy (Bergkäse or Parmesan).
- 200 gwild garlic leaves (Allium ursinum), washed and dried
- 30 gflat-leaf parsley
- 30 gchervil
- 60 ghazelnuts, lightly toasted
- 60 ggrated Bergkäse or Parmesan
- 150 mlgood olive oil, plus a thin layer for sealing
- Salt and pepper
Method
1. Before you begin, sort the leaves once more. Any leaf that does not smell of garlic when bruised goes in the compost.
2. In a dry pan, toast the hazelnuts until they smell warm. Tip them onto a cloth and rub off the loose skins.
3. Coarsely chop the herbs. In a blender or with a stick blender, combine them with the nuts and the cheese.
4. Pour the olive oil in slowly while blending, until a thick, glossy paste comes together. Season with salt and pepper.
5. Spoon into clean jars. Smooth the top, cover with a thin layer of oil, and refrigerate. Keeps two weeks. Or freeze in ice cube trays for the whole year.