A few words about this sauce recipe
I have been testing vegetable and lighter versions of pesto for some time. I like it a lot when it is relatively fluid and not very greasy. So I tried my new way of making it with wild garlic, which was very good… However, be careful; it keeps for less time, 24 hours maximum, is excellent, and is covered with less oil. I, therefore, advise you to prepare it when using it, as I did.
