Ingredients for 4 Servings
- 200 g wild garlic
- 50 g parsley
- 50 g walnuts
- 50 g hard cheese (e.g. Parmesan)
- 4 tbsp STROH 40
- juice of ½ lemon
- black pepper
- 1 tbsp of salt
- 500 g pasta (e.g. linguine or spaghetti)
- grated cheese
Preparation
- Wash wild garlic and parsley well and remove stalks.
- Coarsely chop the walnuts. Purée all ingredients with a hand blender to a pesto. Season to taste with salt and pepper.
- Cook pasta in salted water and drain.
- Mix pasta and pesto. Add grated cheese on top to taste.
Pro tip: The Pesto can be stored in the fridge for several days.
