Wild garlic pesto with chervil and hazelnuts
Wild garlic pesto with parsley, chervil, hazelnuts and cheese. Prepared fresh, with notes on choosing the plant and keeping storage short.
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 mlolive oil
- Salt and pepper
Method
Use only confidently identified wild garlic or leaves sold as food. Garlic smell alone is not enough for identification. If any leaves are uncertain, do not use that gathered batch for this pesto. Wash the herbs thoroughly and dry them.
In a dry pan, toast the hazelnuts until they smell warm. Tip them onto a cloth and rub off the loose skins.
Coarsely chop the herbs. In a blender or with a stick blender, combine them with the nuts and the cheese.
Pour the olive oil in slowly while blending, until a thick, glossy paste comes together. Season with salt and pepper.
Prepare fresh and serve promptly where possible. Refrigerate until eating and use no later than the following day. A layer of oil does not preserve raw herb pesto. The former two-week storage claim no longer applies.
