Pesto from wild garlic and parsley with walnuts
4 servings
30 minutes
Wild garlic and parsley pesto with walnuts is an unusual take on the traditional Italian sauce that brings fresh herbal notes and a light nutty depth of flavor. Wild garlic, known for its mild garlic aroma, pairs wonderfully with parsley to create a rich green color and fresh taste. Walnuts add a pleasant texture and a hint of creaminess, while Parmesan and olive oil make the consistency smooth and velvety. This pesto is perfect for dressing pasta, spreading on crispy bread, or as an accompaniment to meat and vegetable dishes. Its origin is inspired by classic European recipes adapted to local seasonal ingredients. Try it to discover a new perspective on traditional sauces and immerse yourself in a world of vibrant, fresh flavors.
1
In a well-heated pan, roast the walnuts until golden brown. Let cool.
- Shelled walnuts: 70 g
2
In a pot, bring salted water to a boil. In a separate bowl, pour ice water. Dip a small bunch of parsley into boiling water and cook for 1 minute, then quickly transfer to ice water to preserve color. Cut the stems of the ramps and dip the leaves in boiling water for 30 seconds. Then immediately transfer to ice water.
- Parsley: 1 bunch
- Wild garlic (ramson): 1 bunch
3
Thoroughly dry the parsley and ramson with a paper towel. Then chop finely and transfer to a blender. Add the chopped nuts, parmesan, and a pinch of salt. Blend, then while mixing, add the olive oil. Salt to taste.
- Shelled walnuts: 70 g
- Grated Parmesan cheese: 60 g
- Salt: to taste
- Olive oil: 0.5 glass
