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.
Calories826kcal
Proteins18.8grams
Fats47.5grams
Carbohydrates79grams
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.
- Pine nuts: 80 g
- Wild garlic (ramson): 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.
- Spaghetti: 400 g
- Salt: to taste
