Wild Garlic Pesto
Finely spiced pesto made from fresh wild garlic, pine nuts and walnuts.
Servings: 4 Persons
Calories: 987kcal
Ingredients
- 500 g fusilli or other pasta
For the Pesto:
- 150 g wild garlic
- 60 g walnuts
- 40 g pine nuts
- 150 ml olive oil
- 2 tbsp lemon juice
- 4 tbsp yeast flakes
- ½ tsp Salt
Instructions
- Fry the pine nuts in a hot pan without oil. Shake the pan regularly so that nothing burns. When the seeds have turned brown and have a pleasant smell, remove them from the pan.
- Wash the wild garlic leaves, pat dry and remove the stalks.
- Pour all the ingredients for the pesto into a blender jug and mix well.
- Season to taste with salt and pepper if necessary.
- Cook the pasta according to the package instructions. Mix pesto with freshly cooked pasta and serve.
Notes
To preserve the wild garlic pesto, place the pesto in a preserving jar and cover with a dash of olive oil. Seal airtight and store in refrigerator. The finished wild garlic pesto lasts loosely for several months. This way you can easily stock up on larger quantities.
Nutrition
Serving: 1Person | Calories: 987kcal | Carbohydrates: 103g | Protein: 21g | Fat: 56g | Saturated Fat: 7g | Sodium: 57mg | Potassium: 425mg | Fiber: 6g | Sugar: 5g | Vitamin A: 640IU | Vitamin C: 4.5mg | Calcium: 63mg | Iron: 3.6mg
