Summary

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

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Instructions

1. 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.
2. Pour into a twist-off glass and cover the top layer with a little oil for better durability.
3. The ingredients make a finished pesto of 140 g.
4. 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.