Made in Italy!
Wild garlic pesto is simply delicious. You don’t really need to say more. The spicy herb, which can be collected wild on sunny spring days or released into the wild in the garden or on the balcony, has long since become an integral part of our spring kitchen. Here we present a quick and uncomplicated recipe for a really versatile pesto.
Wild garlic pesto – that’s how it works!
For 250 g pesto you need:
100 g fresh wild garlic
100 ml extra virgin olive oil
50 g sunflower seeds
Put the wild garlic in the kitchen blender and grind it into a fine paste. Make sure to keep scraping the herb off the sides of the container. Now add the sunflower seeds. Continue mixing until the seeds are also finely chopped. Gradually add the olive oil. When everything is processed into a homogeneous paste, the pesto can be served!
These variations promise spring vibes:
Instead of sunflower seeds, you can also use cashew nuts that have been soaked in water for 6 to 8 hours. This will make the pesto even creamier.
For a particularly fruity taste, add dried tomatoes to the mixture.
If you want to use the pesto for a salad, you can finally stir in 1 teaspoon of flaxseed oil. So you give the pesto a healthy extra portion of omega-3.