Wild Garlic Pesto with Pecorino
Fresh, tangy and wonderfully aromatic – this homemade wild garlic pesto recipe with Pecorino cheese and pine nuts is not only a Mediterranean classic, but also a nutrient-rich addition to any healthy diet. If you’d like to make your own green pesto at home, here’s a particularly fine yet simple DIY pesto that can be easily adapted. A quick and delicious way to enjoy Mediterranean flavours with real nutritional value.
Recipe from the Park Igls kitchen
Ingredients
- 100 g wild garlic
- 50 g pine nuts
- 50 g Pecorino (grated)
- 1 fermented garlic clove
- 150 ml oliven oil
- Salt and pepper to taste
Preparation
Wash the wild garlic thoroughly, pat dry and roughly chop. Toast the pine nuts in a pan without oil until golden brown, then allow to cool. Combine the wild garlic, pine nuts, Pecorino and garlic clove in a blender. While blending, slowly drizzle in the olive oil until the desired consistency is reached. Season with salt and pepper.
Tip from the Park Igls kitchen
This green pesto with wild garlic and Pecorino is a perfect accompaniment to pasta, Mediterranean vegetables, fish, meat or baked potatoes. It also makes a delicious topping for a bitter leaf salad with wild herbs and grapefruit segments, where the Pecorino pesto reveals its delicate piquancy.
Why wild garlic is so healthy
This wild herb contains chlorophyll, which has a detoxifying effect and supports blood purification. In addition, mustard oil glycosides help strengthen the immune system and stimulate digestion. With only about 40 kcal per 100 g, wild garlic is a real lightweight with plenty of nutritional value – ideal for a health-conscious, plant-based diet.
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