Wild garlic pesto

How to prepare

Wash the wild garlic thoroughly and dry it well, preferably with a salad spinner or a clean kitchen towel.
Roughly chop the leaves. Roast the pine nuts in a dry pan until golden brown, then let them cool slightly.
Now, add the wild garlic, toasted pine nuts, freshly grated Parmesan (or nutritional yeast), a little lemon zest, and—if you like—a small garlic clove to a blender or tall container. Slowly add the olive oil and blend everything into a smooth paste. Finally, season to taste with salt, pepper, and a few drops of lemon juice.
Pour the finished pesto into a clean jar and cover with a little olive oil – this will keep it fresh in the refrigerator for up to a week.

Tip
The pesto will keep in the refrigerator for about 1 week – or you can freeze it in portions (e.g. in ice cube trays).