Dienstag, 29. März 2011

Pici with wild garlic pesto

I made some wild garlic pesto on Sunday, because I had to use up those delicious green leaves and this is the best way to store them. You can use this pesto to season salads or whatever as it will keep days & weeks and even months in the fridge if you keep the glass or container clean and airtight.

The noodles are the best! They are from an organic farm in Italy, Tuscany. They have lots of other vegan stuff as well - so have a closer look at their homepage! Really high quality and great taste!

For the pesto I used

3 hands of wild garlic
1/2 cup of pine nuts
1/2 cup of olive oil
some lemon juice

Toast the pine nuts in a pan without oil, be careful not to burn them! Let them cool a bit. Purée them and add the other ingredients. Use lemon juice and salt to taste.
Cook noodles as prepared, let cool for some minutes and mix with pesto, top with roasted pine nuts.

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