Wild Garlic Pesto

Ingredients

• 40 g pine nuts
• 40 g wild garlic (2 bunches)
• 40 g pecorino cheese (1 block; hard sheep‑milk cheese)
• 120 ml olive oil
• Salt
• black pepper

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown. Wash and pat the wild garlic dry, then roughly chop it. Grate the pecorino.

2. 2.

   Blend the chopped wild garlic with the roasted pine nuts using a stick blender or countertop mixer until finely pureed. Gradually add olive oil until the pesto reaches a creamy consistency.

3. 3.

   Stir in the grated pecorino. Season the wild garlic pesto with salt and pepper to taste.