← All recipes

🍽️ Schrats Wild Garlic Pesto

528 kcal · 75 min · 4 servings

Ingredients

• 200 g wild garlic (approx. 300 - 350 leaves, depending on size)
• 50 g pine nuts
• 50 g sunflower seeds
• 50 g pumpkin seeds
• 500 ml rapeseed oil (organic)
• 100 g hard cheese (e.g. Parmesan, Pecorino or a rennet-free version)
• 3 garlic clove(s)
• pepper, black (from the mill)
• sea salt, coarse

Instructions

1. 1. Wash the wild garlic leaves thoroughly.
2. 2. Dry the leaves completely in a salad spinner (a device for spinning salad dry).
3. 3. Repeat the spinning process three to four times until no moisture remains.
4. 4. Roughly chop the greens.
5. 5. Place the chopped greens in a large bowl.
6. 6. Finely chop the garlic cloves.
7. 7. Add the garlic pieces to the bowl.
8. 8. Add the spice mix.
9. 9. Pour the oil into the bowl.
10. 10. Blend the mixture finely using a hand blender (an electric device for chopping).
11. 11. Grate the cheese.
12. 12. Stir the grated cheese in.
13. 13. Season the pesto with pepper and salt.
14. 14. Transfer the finished mixture into dark jars.
15. 15. Store the jars away from light and sun.
16. 16. Keep the pesto in the refrigerator.
17. 17. Use the pesto within a maximum of one year.

Nutrition per serving

• kcal: 528
• Protein: 8 g · Fett/Fat: 55 g · Carbs: 3 g