- Ingredients
- 80 g wild garlic leaves and tender stems
- 50 g Parmesan cheese, in 2 pieces
- 30 g Pecorino cheese (or 30 g extra Parmesan cheese)
- 30 g unsalted raw pistachio nuts
- 1 clove garlic, peeled
- 150 g extra virgin olive oil
- salt to taste
Wild Garlic and Pistachio Pesto - Jo Mountain
Wild Garlic and Pistachio Pesto - Jo Mountain
This variation on a classic pesto was invented by Thermomix Demonstrator, Jo Mountain, when she discovered a patch of wild garlic and picked a carrier bag full! Makes about 400 ml. As a pasta sauce this would serve 8 to 10.
Ingredients
Method
Method
1. Wash the wild garlic and pat dry well with paper towels, taking care not to bruise it. Put all the ingredients except the oil and salt in the TM bowl and mix 20 seconds/Speed 7.
2. Scrape down the sides of the bowl with the spatula. Add the oil and salt. Mix 20 seconds/Speed 7.
3. Optional step – If a smoother texture is preferred, blend 1 minute/Speed 10.
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