Ingredients
The following ingredients have 1 Servings
- 7 ounces (200g) bear's garlic (trimmed of tough stems (about 4 cups roughly chopped))
- 1/3 - 1/2 cup (35-60g) shelled pistachios (or pumpkin seeds)
- 1 1/4 teaspoons kosher salt or sea salt
- 1/2 cup (125ml) extra-virgin olive oil (or more, if necssary)
- 1/4 cup (25g) grated Parmesan
- 1/4 cup (20g) soft grating cheese (such as Emmental or Gouda)
Instruction
- In a mortar and pestle, start mashing the chopped bear's garlic in batches, along with the pistachios and salt. (Using the larger quantity of pistachios will make it thicker.) Continue adding the bear's garlic, until it's all incorporated. Dribble some of the olive oil in along the way, to create an emulsion. (You can also make this in a blender or food processor, pureeing all the ingredients together, until relatively smooth.)
- Add remaining olive oil to the bear's garlic mixture (if using a mortar and pestle), then pound in the two types of cheese. Taste, and add additional salt, if necessary.
- If the pesto is very thick, it can be thinned with additional olive oil or a bit of water. I often leave it thick, and if tossing it with warm, just-cooked pasta, will add additional olive oil to the pesto-slicked pasta at the last minute, to get it to the desired consistency. But since it's a wild plant, it can vary in moisture. So adding some additional oil may be necessary.
