Recipe Wild garlic pesto
1. Pick the bear's garlic leaf by leaf and remove only what you need.
2. Wash the leaves quickly and spin dry in a salad spinner.
3. Dry-roast the pine nuts and almonds in a frying pan.
4. Cut the leaves and place in the blender with the pine nuts, almonds, salt, pepper and olive oil. Add the Parmesan.
5. Blend to a purée. Place in a jar.
The pesto will keep for several days in the fridge.
Recipe suggested by Paule Masson for Le Parfait.