1. Place the freshly picked wild garlic flowers (do not wash!) and the flowers picked off the stems in a bowl. Mix them well with some oil and the salt.
2. Fill the flower mixture into a jar with a screw-top lid. The jar should be exactly the same size as the volume of the well-pressed flowers.
3. Cover the flowers completely with oil. After 8 weeks of maturation, the flower pesto is ready to use.
Nutrition per serving
kcal: 369
Protein: 1 g · Fett/Fat: 40 g · Carbs: 2 g
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