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Harry smelled "Garlic" from the River Rhein...
The riverbank in front of his house was covered with Bärlauch.
Good news is that no dogs are allowed to enter there.
So no worry about dogs' pee on Bärlauch!
Harry's master picked a bag-full of Bärlauch.
NB: Pick only pee-free Bärlauch! |
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Wash Bärlauch and dry well.
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Ingredients:
100g (3.5oz) Bärlauch (Wild Garlic)
100g (3.5oz) Pine Nuts
50g (1.8oz) Grated Parmesan Cheese (parmiggiano reggiano)
100ml/cc Extra Virgin Olive Oil
1/2 teaspoon Salt
1/3 teaspoon Pepper
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Remove the thickest part of the Bärlauch stalks.
Then chop it finely.
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Roast the pine nuts until light brown.
Then chop them finely as well.
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Put the chopped Bärlauch and pine nuts in a food-processor.
Process until smooth.
Then add the Parmesan Cheese, Olive Oil, Salt and Pepper.
Process a few more seconds.
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Pour into sterilised jars.
Cover the paste with a thin layer of oil to help it preserve well.
Finish with a pretty label with the date.
"Sniff, sniff, sniff... Very well done!"
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The lunch of the day is Bärlauchpesto Pasta,
served with smoked salmon and boiled eggs.
Bärlauchpesto can be used for any cooking
as a substitute of tomato sauce.
NB: Only for dog owners! - Not for dogs! |
Bärlauchpesto Recipe 
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