100 g of Wild garlic
40 g of Pine nuts
1 tbsp. of Nutritional yeast
to taste Extra Virgin olive oil
to taste Lemon juice
to taste Salt
The wild garlic is so Viennese! At the beginning of spring, the Vienna Woods smells like garlic thanks to the extensive wilds of ramsons.
Healthy and tasty, wild garlic is used in salads and dumplings, but the most popular and simple dish made from it is pesto sauce. It can then be used for sandwiches, egg dishes, pasta and risotto.
Today's visits: 1.
Wash the wild garlic well. Cut off its white parts, or you may not cut them off. It's up to your taste as they are edible.