Wild Herb Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wild herbs
- 1 handful wild garlic (wild garlic buds), alternatively - 2 cloves garlic
- 10 g salt
- 120 g olive oil, cold pressed
- 50 g sunflower seeds
Print Recipe
Pin Recipe Instructions
- The preparation time is 15 minutes.
- The wild herbs such as young wild garlic leaves and nettle tips, meadow rennet, garden cress, ribwort, gundermann, ground elder, chop roughly and put in the blender.
- Add the oil and salt and mix until everything is very small, chopped to the desired consistency. Add the sunflower seeds, mix briefly so that small pieces remain.
- Put in a clean jar for storage. Cover the paste with oil and screw tight. Can be kept in the refrigerator for up to 3 weeks if you clean the edge of the glass and the lid after each use, press the pesto down and cover the mixture with oil again.
- Fresh as a pesto with gnocchi and spaghetti or to season potatoes. For refining soups and other dishes.
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