Chickweed – Pesto
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g chickweed
- 1 tablespoon pine nuts
- 2 tablespoon oil, (hazelnut oil)
- some vegetable broth
Print Recipe
Pin Recipe Instructions
- Rinse the chickweed, shake dry and finely chop. Roast the pine nuts and chop them up together with the chickweed in a lightning chopper. Add hazelnut oil and two to three tablespoons of stock. Mix everything well.
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