Lunch · Mains





1/4 cup (30 g) pine nuts or pumpkin seeds

2 bunches of wild garlic

1 cup (230 ml) olive oil

1/4 cup (50 g) parmesan

salt and pepper to taste

feta cheese for serving

(6 Servings)


  • Wash and chop the wild garlic and grate the parmesan.
  • Combine with all the remaining ingredients (minus the feta cheese) and blend with a hand blender or a food processor.
  • When the ingredients are well blended transfer to a jar and let it stand in the fridge for approximately 3 hours.
  • Boil pasta of your choice and put your desired amount of pesto on the hot noodles. Sprinkle with feta cheese and serve.

∗ Pesto can be stored in the fridge for a week and can be used as spread as well.




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