What did I do wrong with the Pesto? First of all, I should have really cut the wild garlic much finer, try it with thin stripes with 2 centimeters. I was an idiot producing thick parts of Bärlauch, because the chef of a perfect restaurant here in St Blasien, Klosterhof – thank you for helping me out Biagio with your ‘Blitzkrieg’ icing machine – frozen it and I should have used it thinner. Second: don’t keep exactly to the amount of olive oil and pine nuts. Depending on how much you wanted to taste the ‘nuttines’ of your pesto take more Pine nuts – if you HAVE to take Walnuts then so be it – I would say you can easily double the Pine nuts. And if you have a good olive oil, then when you pack it in glasses put the air out by adding olive oil to the top of the glass and close it. Did I forget something? Write to me if so otherwise email me how you like it. Oh, and smile: all the time when you make the Bärlauch pesto. I had no time for that nonsense.
2020-04-30: Surprise, surprise: I got a picture from a friend of mine. She made herself spaghetti and put some of the wild garlic – Bärlauch – pesto on top. Thanks for the picture Barbara!