Wild Garlic Pesto

For the wild garlic pesto, wash the wild garlic, blanch briefly and rinse in (ice) cold water so that it retains its green color. Pat a little dry or spin briefly in the salad spinner.

Chop coarsely, grate Parmesan and puree all ingredients in a blender or hand blender to a creamy mixture. Season to taste.

Fill the finished pesto into twist-off jars, drizzle with a little oil and store preferably in the refrigerator.

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