Wild Garlic Pesto
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 1 large jar with ca. 450 g
deep pot for blending
- 200 g wild garlic ramsons
- 25 g sunflower seeds
- 25 g walnuts
- 200 ml olive oil
- 1 pinch sea salt
- ½ lemon squeezed
Wash fresh wild garlic thoroughly, spin dry in a salad spinner and let it dry well. That makes the pesto last longer later!
Chop the walnut kernels finely and roast them with the sunflower kernels in a pan without oil.
Meanwhile, roughly chop the wild garlic and pour it into a deep container.
Add the nuts, the olive oil, sea salt and the juice of half a lemon and blend until it has the consistency of a pesto. If necessary, season to taste with more salt. Enjoy! :)
Serving: 100g | Calories: 458.3kcal | Carbohydrates: 2.3g | Protein: 2.6g | Fat: 47.1g