I thought I would post the recipe for the bärlauch pesto I made last week. (It’s loosely based on a recipe for basil pesto that I took decades ago from a Cuisinart Food Processor booklet.)
- Fresh Bärlauch (1 package)
- Parmesan cheese (a fair-sized hunk, chopped into cubes)
- Pine nuts (about 1/4 cup)
- Garlic, 1 clove (optional)
- Olive oil (a lot)
- Lemon juice (1/4 lemon)
- Salt
- Pepper
- Pulverize the parmesan cheese, pine nuts, and optional garlic in the food processor
- Add in Bärlauch to running food processor
- Slowly drizzle in olive oil until the pesto reaches the desired consistency
- Lemon juice, salt, and pepper to taste
- Serve with freshly cooked al dente pasta
Yeah sorry, I’m not too big on exact quantities in my recipes. I tend to eyeball them based on the quantity I have of the main ingredient(s).
