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🍽️ Fresh Corn Salad Pesto

1675 kcal · 30 min · 4 servings

Ingredients

• 250 g corn salad
• 2 garlic cloves
• 50 g pine nuts
• 100 ml grapeseed oil
• 75 g freshly grated parmesan
• 150 g ricotta
• sea salt

Instructions

1. 1. Thoroughly wash the corn salad under running water.
2. 2. Remove any thick stems or wilted leaves from the corn salad.
3. 3. Dry the corn salad using a salad spinner or a kitchen towel.
4. 4. Peel the garlic cloves and remove the germ if present.
5. 5. Place the corn salad, garlic cloves, and pine nuts into a blender.
6. 6. Pour about half of the oil into the blender.
7. 7. Blend the ingredients in the mixer until a fine paste forms.
8. 8. Slowly pour in the remaining oil while blending.
9. 9. Transfer the pesto paste into a separate bowl.
10. 10. Stir the Parmesan and ricotta into the paste.
11. 11. Season the pesto to taste with salt.
12. 12. Fill the finished pesto into a clean jar.
13. 13. Store the pesto in the refrigerator.
14. 14. Consume the pesto within 2 to 3 days.

Nutrition per serving

• kcal: 1675
• Protein: 53 g · Fett/Fat: 158 g · Carbs: 15 g