Wild Garlic Pesto
A pungent pesto that can be stored and used to add flavour to your food.
Equipment
- blender
Ingredients
- 150 g wild garlic leaves carefully washed
- 150 ml olive oil
- 100 g sunflower seeds Can be replaced with pumpkin seeds, walnuts or cashews.
- Juice 1/2 lemon
- 1 tsp salt
Instructions
- Wash the Wild Garlic leaves carefully and dry them with a tea towl or a salad spinner
- Combine all ingredients in a blender and blend until smooth (until you have your desired consistency)
- Transfer pesto into a sterilized jar, cover with a thin layer of olive oil and close the lid tightly