From Pesto to PestOH!

Everyone loves pasta! And pasta absolutely adores this wild garlic pesto. A little STROH beautifully enhances the subtle garlic flavor of the wild garlic. This simple addition transforms a springtime recipe into a beloved dish, turning a good pesto into a delightful PestOH!

Ingredients for 4 Servings

  • 200 g wild garlic
  • 50 g parsley
  • 50 g walnuts
  • 50 g hard cheese (e.g. Parmesan)
  • 4 tbsp STROH 40
  • juice of ½ lemon
  • black pepper
  • 1 tbsp of salt
  • 500 g pasta (e.g. linguine or spaghetti)
  • grated cheese



  • Wash wild garlic and parsley well and remove stalks.
  • Coarsely chop the walnuts. Purée all ingredients with a hand blender to a pesto. Season to taste with salt and pepper.
  • Cook pasta in salted water and drain.
  • Mix pasta and pesto. Add grated cheese on top to taste.


Pro tip: The Pesto can be stored in the fridge for several days.

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