Wild Garlic Pesto with Spaghetti

Rinse wild garlic leaves and chop coarsely.

Blend wild garlic leaves with olive oil, juice of one lemon and pine nuts or chopped almonds with a hand blender.

Grate Parmesan (fine) and feta (a little coarser) into the paste. Mix everything well and, if necessary, add a little more olive oil for a good consistency.

Without cheese, the finished pesto can also be stored in the freezer for up to a year and used as needed.

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