A different pesto for meat, potatoes, pasta, pizza topping and especially smoked brisket.
Ingredients
50g wild garlic/ramps/ramsons/bear´s garlic „Bärlauch“ (optional 100g)
80g pistachios (or other nuts)
100g Parmesan
1 bird`s eye chilli/Cayenne
olive oil
optional: lemon peel
Preparation
- Put everything in a blender or mortar
- Ready to serve……
2 Likes
Great recipe. I prefer walnuts with my pesto because of the mild acidity. I have never been a fan of pistachio. Maybe this is the start of a new berzerker thread
It’s not easy to find good walnuts here, often not much flavor or too old. In december it is possible to buy good walnuts from Grenoble,
But right now I prefer pistachio from Bronte in Sicily, available around the corner.
