Wild Garlic and Parsley Pesto with Walnuts
Sauces and Marinades • European
Description
Wild Garlic and Parsley Pesto with Walnuts
Ingredients
- Shelled pumpkin seeds 0 oz
- Olive Oil ½ cup
- Grated Pecorino Pepato Cheese 0 oz
- Parsley 1 bunch
- Wild Garlic Greens 1 bunch
- Salt to taste
Step-by-Step Guide
Step 1
In a well-heated skillet, toast the walnuts until golden brown. Let cool.
Step 2
In a pot, bring salted water to a boil. In a separate bowl, pour in ice water. Dip a small bunch of parsley into the boiling water and cook for 1 minute, then quickly transfer to the ice water to preserve the color. Trim the stems of the wild garlic and immerse the leaves in boiling water for 30 seconds. Then immediately transfer to the ice water.
Step 3
Thoroughly dry the parsley and wild garlic with a paper towel. Then finely chop and transfer to a blender. Add the chopped walnuts, Parmesan, and a pinch of salt. Blend, then while blending, gradually add the olive oil. Season with salt to taste.
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