Peel the garlic, then pound in a pestle and mortar with a pinch of sea salt.
Pick, roughly chop and add the celerette leaves, then grind to a paste (or pulse in a food processor).
Add the pine nuts (very lightly toast first, if you like) to the mixture and grind further, then stir in half the Parmesan.
Drizzle in some oil – you need just enough to bind the sauce and get it to a thick “sauce” consistency.
Add most of the remaining cheese, then season with salt and black pepper. Have a taste, and keep adding a bit more cheese or oil until you are happy with the taste and consistency.
Add a squeeze of lemon juice at the end for some zesty acidity, if you like, but it’s not essential.
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