4 people | 15 min.
Waht you need
100 gr. fresh wild garlic leaves
80 gr. fresh basil leaves
50 gr. fresh mint leaves (optional)
70 gr. grated parmesan
30 gr. pecorino romano
25 gr. pine nuts
lemon juice from 1/4 segment of lemon
100 ml extravirgin olive oil
pinch of salt
An easy recipe that is an alternative to the classic pesto.
The best way to prepare pesto is by using a mortar and pestle. The way the ingredients are going to be cut generates minuscule and defined flecks , and bright flavors pop in a way they don’t when they’ve been blended into one smooth paste.
If you don’t have a mortar you can also use a food processor but beeing very careful in the sequence of adding the ingredients.
First chop the wild garlic, basil and mint leaves roughly, then add the pine nuts and part of the hard cheese. Do not blend too long, otherwise the texture will get too smooth.
Grate the rest of the cheese separately.
Place the chopped ingredients into a bowl together with the grated parmesan and pecorino. Add the lemon juice, salt and extravirgin olive oil and mix the ingredients into a rough texture.
Toss with a good splash of pasta water and serve it with your favorite pasta!
How to Store Pesto
Store any pesto you might use in the next day or two, refrigerated, under a thin film of olive oil.