Wild garlic pesto
Time
Preparation time: 10 min.
Total preparation time: 10 min.
Now is again wild garlic season. I like to make some jars of pesto.
The keep, covered with oil and well sealed, in the glass at least 3 months. But usually up to 6 months, if they are stored in the coolest compartment of the refrigerator.
ingredients
- 100 g wild garlic (with flowers and stems)
- 100 g walnut kernels (who likes to roast, I take them nature)
- 100 ml of good olive oil
- 50 g hard cheese (Parmesan or Gran Padano)
- 2 chili peppers whole (medium sized, about 25 g) who does not like chili pepper can take at will.
- Salt at will
preparation
- I give it all in the food processor and let it on the highest level 5 minutes and stir.
- Let it soak in the fridge for another 2 hours and, if necessary, season again.
- Put the mass in clean (!) And dry screw jars and cover the surface well with oil. Finished!
- It goes well with noodles, grilled meat, Metwurst, sheep or goat cheese or just on the bread.
- For those who care about calories: 100 g of this pesto contains 304 kcal / 1260 kJ.
