Ingredients for one jar of pesto:
60 g young wild garlic leaves, not too fleshy
20 g almonds (blanched or not, as preferred)
20 g 18-month parmesan cheese
1 pinch of coarse salt
Organic extra virgin olive oil
Ingredients for the crostoni:
4 slices of homemade bread (can be a few days old)
200 g goat’s milk ricotta
Mix of wild salad and greens (sorrel, oriental leaves, wild rocket)
@torrerivera organic extra virgin olive oil
Before starting, place the mixer blade and bowl in the freezer.
Place all the ingredients except the oil in the mixer bowl, with an ice cube.
Pulse the mixer until the ingredients are finely chopped. Slowly pour the oil in until the pesto is soft and smooth.
Transfer to sterilised jars and top with oil to prevent oxidation.
Heat a non-stick grill, spritz the slices of bread with a little water.
Toast on both sides.
Use the same grill to grill the cleaned and trimmed asparagus. Cook for a few minutes, until tender.
Drizzle with oil and set aside.
Soften the ricotta and season with salt and pepper.
Spread the bread with the cheese and a generous spoon of pesto, and top with the chopped asparagus and the greens.
Dress with a generous splash of oil, the salt flakes and freshly ground pepper.