Spaghetti with wild garlic pesto

4 servings

25 minutes

The same as with classic basil pesto. The pine nuts should be toasted in a dry frying pan beforehand, and the cheese should be firmer.

Energy value per serving

• Calories: 826
• Proteins: 18.8g
• Fats: 47.5g
• Carbohydrates: 79g

Ingredients

• Pine nuts: 80 g
• Wild garlic: 80 g
• Olive oil: 120 ml
• Hard cheese: 80 g
• Salt: to taste
• Ground black pepper: to taste
• Spaghetti: 400 g

Cooking steps

1. Roast the nuts in a dry pan until golden, wash the wild garlic, dry it, and chop it. Grind to a homogeneous mass, gradually adding olive oil until it turns into a cream. Add grated cheese, salt, and pepper.

   Required ingredients:

   • Pine nuts: 80 g
   • Wild garlic: 80 g
   • Olive oil: 120 ml
   • Hard cheese: 80 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Boil spaghetti in salted water, drain the water. Mix with pesto sauce and serve.

   Required ingredients:

   • Spaghetti: 400 g
   • Salt:  to taste