Wild Bear’s Garlic Pesto

Wild Bear’s Garlic Pesto

Wild Bear's Garlic Pesto

March 31, 2017
: Serve on pasta, risotto, mashed potatoes, bruschetta
: Easy


  • 150 g wild garlic sprouts
  • 100 g of grated parmesan cheese
  • 300 ml olive oil to incorporate to the pesto
  • 100 g sliced Pine nuts
  • 1 teaspoon salt
  • 1⁄2 teaspoon fresh ground pepper
  • extra oil to cover in the jar
  • Step 1 In a small pan, gently roast the Pine nuts. Don’t use any cooking oil.
  • Step 2 Add wild bear’s garlic leaves, Pine nuts,parmesan cheese, salt and pepper and to a small food processor. Run at a high level until the garlic leaves are finely chopped and combined with the other ingredients.
  • Step 3 Slowly add oil through feed tube to make a nice paste.
  • Step 4 Taste and add more salt and pepper if you like or add it later when you add the pesto to a meal.
  • Step 5 Add more oil if you prefer it creamy.
  • Step 6 Once everything is combined, scoop the pesto into a small, clean canning jar with a lid.
  • Step 7 Pour enough olive oil over the pesto in the jar to cover it. Store in your refrigerator up to a few months.
  • Step 8 When you take some of the pesto out, remember to cover it back up again with olive oil as needed.
  • Step 9 Instead of pine nuts, you can also take almonds.
  • Step 10 Bon Appétit!

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