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Wild garlic pesto

94 kcal
12 min

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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


  1. Prepare the pesto ingredients: wash and spin dry the wild garlic and shell the hazelnuts.
  2. In a food processor, add all the ingredients for the pesto.
  3. Blend until you have a smooth, creamy sauce.
  4. 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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