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
- 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.