spicy sauce for pasta or as a meat marinade
Ingredients:
300g wild garlic, fresh
150g pine nuts (almonds, roasted sunflower seeds or walnuts also work, or a mix)
150g Parmesan (Pecorino or Grana Padano)
100 ml extra virgin olive oil (you don’t need much, use the best!)
1 tsp pepper
1 tsp salt
Lemon
Wash and trim the wild garlic well and chop very finely with a chopping knife.
Crush about half the weight of the wild garlic on pine nuts in a mortar.
Finely grate the same amount of Pecorino.
Place everything in a bowl and cover with olive oil. mix to a pulp,
possibly help with the hand blender. Let sit at room temperature for two to three hours.
Season to taste with black pepper, lemon and salt.
Pour into sterilized jam jars that are as small as possible. Store in a cool and dark area.
This gives you a delicious and very rich sauce for pasta, which you can cook directly at room temperature
from the jar, stir well and pour onto the pasta, or use as a marinade for lamb or roast beef.
By the way, the wild garlic leaves are similar to the poisonous lily of the valley and autumn crocus leaves. If you are unsure, however, it is sufficient to rub a leaf between your fingers. If it doesn’t smell like garlic, throw it away!
