Summary

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

1. The preparation time is 15 minutes.
2. 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.
3. 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.
4. 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.
5. Fresh as a pesto with gnocchi and spaghetti or to season potatoes. For refining soups and other dishes.