Wild garlic pesto
94 kcal
12 min
6
CHF22.50
about the recipe
Direct from field to plate
For 6 portions, this recipe contains :
40 g shelled hazelnuts
100 g wild garlic
40 g grated Parmesan cheese
In addition, you will need:
1 pinch of salt
5 tbsp. olive oil
1 food processor
Preparation:
- Prepare the pesto ingredients: wash and spin dry the wild garlic and shell the hazelnuts.
- In a food processor, add all the ingredients for the pesto.
- Blend until you have a smooth, creamy sauce.
- Adjust with more or less oil if necessary.
It's ready!
The MagicTip: transfer the pesto to an airtight jar and add oil until the pesto is covered so that it doesn't turn and store in the refrigerator for up to 2 weeks.
Allergens: contains oilseeds and dairy products.
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