Aromatic Fresh Wild Garlic Pesto with Roasted Almonds

Instructions

1. 11

   First, roast the almonds. Heat a dry pan over medium heat and toast the almonds for about 3-5 minutes, stirring occasionally, until lightly golden and fragrant. Be careful not to burn them. Let them cool down completely.

2. 22

   Wash the wild garlic leaves thoroughly and pat them dry with a kitchen towel. Coarsely chop the leaves.

3. 33

   In a food processor or blender, combine the cooled roasted almonds and the chopped wild garlic. Process until finely chopped.

4. 44

   Add the freshly grated Parmesan cheese, lemon juice, and about half of the olive oil to the food processor. Blend until a coarse paste forms.

5. 55

   While the food processor is running, slowly drizzle in the remaining olive oil until the pesto reaches your desired consistency. It should be smooth but still have some texture.

6. 66

   Season the pesto with salt and freshly ground black pepper to taste. Blend briefly to incorporate the seasonings.

7. 77

   Transfer the wild garlic pesto to a clean jar. Pour a thin layer of olive oil on top to prevent discoloration and keep it fresh longer. Store in the refrigerator.