Pesto is usually made with different ingredients, and there are many ways to make this green sauce. Pesto is often made from avocado, but we suggest making it with wild garlic, walnuts and pecorino.
It is necessary
- - 100 ml of vegetable oil;
- - 50 g of walnuts;
- - 40 g wild garlic;
- - 25 g pecorino;
- - 20 ml of olive oil;
- - sea salt, black pepper.
Instructions
Step 1
First, rinse the wild garlic, dry it on paper towels. Remove the stems from the leaves, chop finely.
Step 2
Rub the pecorino on a fine grater. If anyone does not know, pecorino is a kind of hard cheese. Chop the walnuts - you can chop them with a sharp knife or put them in a regular bag and punch them with a hammer for beating meat or a rolling pin.
Step 3
Mix wild garlic, nuts, grated cheese. Season with pepper and salt to taste. Add some olive oil, stir. Add more vegetable oil as needed to create a pesto consistency - a viscous, non-liquid mixture. Roughly 120 ml of olive and vegetable oils are required, but more may be required, so add by eye.
Step 4
Ready-made pesto sauce with wild garlic, walnuts and pecorino can be served immediately with fish or meat dishes. Or you can put it in clean jars and store it in the refrigerator. To keep the pesto longer, be sure to cover the sauce with a layer of oil on top - this way it will retain its taste and will be stored in the refrigerator for more than 1 week.
