Wild garlic pesto

Preparazione

• 1

  Prepare a sauce with the true flavours of the forest: wild garlic pesto.

  Quick to make and easy to use, it pairs perfectly with pasta, rice, potatoes, or as a topping for pizza and bruschetta.

  Enjoy its herbal, subtly garlicky taste highlighted by Galbani Parmesan — a delicious dish to share with the whole family

• 2

  Start by washing the wild garlic thoroughly under cold water, then dry it with a clean cloth. Trim the ends of the stems if they still have root remnants.

  Roughly chop the leaves and stems, then place them in a blender.

  Add the pine nuts and a drizzle of olive oil. Pulse blend to avoid overheating the wild garlic.

  Add the finely grated Galbani Parmigiano Reggiano D.O.P., salt, and pepper, then continue blending.

  You should obtain a creamy paste — it should not be runny.

  If the pesto seems too thick, add a little more olive oil and blend briefly again

• If the pesto seems too thick, add a little more olive oil and blend briefly again

• 3

  Your wild garlic pesto is ready to enjoy!

• If you wish to store it, transfer the pesto into clean, dry jars.

  Wipe the rims carefully with a clean cloth and pour a 1‑cm layer of olive oil on top.

  These conditions are essential if you want to keep your pesto in the refrigerator for several weeks