My special WILD GARLIC PESTO recipe | Secret Ingredient Included

[@ChefMajk]

What is your favorite pesto guys?

[@83moneo]

salut chef ecque les anchois sa marche bien avec le basilic frais ?

[@papiezguwniak]

Hey chef. Nice recipe, definitely gonna try it. I literally just came back from picking wild garlic and made a UK version of pesto. I used wild garlic, toasted pumpkin seeds, hard cheddar, olive oil, touch of apple cider vinegar, salt and pepper. It's just what I had on hand and it works.

[@nicoladapieve983]

Amazing as always

[@ingilizanahtar644]

çok güzel, harika tarifler veriyorsunuz

[@mohamedselmani7770]

Thank you chef 🔥

[@misterhot9163]

Omg this guy is adorable 🥰

[@Terrahawks_Zelda]

I did a nice one with nettle tops and brazils the other week. I can recommend it. 👍🏻

[@2Wheels_NYC]

Delicious ❤

[@dolasrecipes]

Wow!nice pesto recipe 👍😋

[@pierre6625]

Hello Chef Majk, as always another fancy recipe that involves a lot of good tasting ingredients. Love to follow you on youtube. This recipe will be for my wife. She loves any pesto on almost everything. Best Regards. ❤❤.

[@nilabakery]

Watching you cook is like watching an artist at work. You have a real talent for combining ingredients and making them shine 🤌👌🥰🥰

[@michellewade3163]

My favorite pesto is radish greens pesto... lightly pepperoni but very buttery at the same time

[@Liza27May]

Wow 😍👍

[@ChefMajk]

👍😍

[@artman40]

One thing you can add is a slice of rye bread or two in it.

[@YMESYDT]

Chef, would you make a video on what pans you use and recommend for beginners? Nonstick, carbon steel, copper, stainless, cast iron, it's all very confusing

[@ChefMajk]

You never really do mistakes with nonstick pan

[@jakubdvorak5457]

I wonder, that secret garlic place. Isn't it near Stud***a ? Those broken trees are so familiar 😊

[@smallville701]

Hi majk, just wanted to say, storing raw garlic in oil must be consumed in a couple of days as it can ferment and grow clostridium botulinum in the absence of oxygen, this will be very very bad and there’s now way to tell (without a microscope) if this has happened. Please be cautious

[@ChefMajk]

Last year we had similar pesto for 3 months in the fridge and still was good and nothing happens. In the restaurant, they have pesto for a few weeks easy. So I would not be that scared about a few days as you said.

[@vuebdhs4387]

Can you make prime rib

[@ChefMajk]

Yes I can

[@YuL-c6k]

I would like to ask the chef: Do you need to kill the leaves first? boiled? Thanks

[@ChefMajk]

Did you see any boiling in the video?

[@YuL-c6k]

@@ChefMajk not at all.But I've seen it in other people's videos. So I have this question, thanks Chef

[@ChefMajk]

@@YuL-c6k I don't see reason to do that

[@YuL-c6k]

@@ChefMajk Thank you chef!

[@fedor88Poletaev]

Pesto😮

[@kam7056]

❤👨‍🍳🔪🌿🧄