Wild Garlic Pesto Without Cheese
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wild arlic
- 20 g seeds, mixed, e.., sunflower seeds, pumpkin seeds, pine nuts
- 50 g olive oil
- 5 g sea salt with dried porcini mushrooms
- Green pepper from the mill
Print Recipe
Pin Recipe Instructions
- Cut off the stalks from the wild garlic, roughly chop the leaves and place in a blender. Add the olive oil, seeds and salt and chop to the desired consistency. Season to taste with the pepper to your own taste.
- Pour into a twist-off glass and cover the top layer with a little oil for better durability.
- The ingredients make a finished pesto of 140 g.
- Since there is no cheese in this pesto, it will keep in the refrigerator for several months. If necessary, you can add some cheese to the pesto before serving.
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