Table of Contents
Delicious and healthy: wild garlic pesto
Spring time is wild garlic time
Wild garlic season is from the end of March to the beginning of May and the aromatic, garlic-like herb is used for spreads, sauces and salads. It also tastes particularly delicious as a pesto, which goes wonderfully with pasta or gnocchi.
25 minutes
light
ingredients
for 4 servings
- 2 bunches of wild garlic
- a tablespoon of pine nuts
- 50 grams of Parmesan
- 100 ml olive oil
- a teaspoon of pepper
- half a teaspoon of salt
preparation
- Clean and wash the wild garlic and chop the leaves with a knife.
- Crush the pine nuts with a mortar and finely grate the Parmesan cheese.
- Put the ingredients in a bowl and mix them into a paste. If necessary, you can help with a hand blender.
- Let the mixture steep for about three hours and then season with salt and pepper.
Energy and nutritional information for the recipe
| pro Portion | |
|---|---|
| energy | 1,172 kJ 280 kcal |
