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WILD GARLIC PESTO (V)

Course Snack
Cuisine Mediterranean
Keyword pesto, preserves, spring, wild garlic
Prep Time 1 hour
Author Lara Tulani

Ingredients

  • 500 gr wild garlic
  • 150 gr pine nuts
  • 100 gr sunflower seeds
  • 200/1 ml/cup olive oil extra virgin
  • 6 tbsp lemon juice 2 big lemons
  • 2 ΒΌ tsp sea salt

Instructions

  1. 1. Wash the wild garlic thoroughly and spin it so it's not too wet.

  2. 2. With a big knife roughly chop the wild garlic (this takes quite a while).

  3. 3. In a skillet, toast the sunflower seeds and pine nuts on a low flame, make sure not to burn them.

  4. 4. Add the nuts and seeds to the food processor or mixer and pulse until they are somewhat smaller.

  5. 5. Mix all ingredients in a large bowl and pour the mixture batch-wise into the food processor or mixer. Pulse until you get the right consistency. Do not overmix, as wild garlic tents to get slimy when mixed too much.

    If you have the pationce, you can also make the whole pesto by chopping the wild garlic and the nuts and seeds very thinly with a large knife.

  6. 6. Fill the pesto into the previously prepared jars. I like to sterelize mine in boiling water, as I want to preserve the pesto I make for some time.

  7. 7. Store in the fridge for several weeks.