Wild Garlic Pesto
Wild garlic pesto with Parmesan and sunflower seeds. A simple way to preserve wild garlic and use it in pasta, potatoes, spreads, and more.
Servings: 4 small jars
Calories: 763kcal
Ingredients
- 10.5 oz wild garlic stalks removed
- ¾ cup sunflower seeds
- 3.5 oz Parmesan
- 1 cup scant sunflower oil + more for pouring into the filled glasses
- 1 teaspoon fine sea salt add more if necessary
Instructions
- Wash and dry the wild garlic very thoroughly. Chop the leaves and place them in the food processor (Note 1).10.5 oz wild garlic
- Blend pesto: Process to a rough paste, add the rest of the ingredients, and process everything to obtain a smooth paste. You will need to scrape the walls of the food processor a few times in between.¾ cup sunflower seeds + 3.5 oz Parmesan + 1 cup scant sunflower oil + 1 teaspoon fine sea salt
- Transfer to jars: Place the wild garlic pesto into small jars, pressing well with a teaspoon to avoid air holes. Pour some extra sunflower oil on top to cover the pesto with a thin layer.Place the lids on the jars, but don't screw them tightly if you intend to freeze the pesto.
Notes
- Cleaning the leaves thoroughly is important in order to avoid tapeworm infection, which under circumstances, can be very dangerous. Wash the leaves with hot water, rubbing them gently with my fingers on both sides. Dry them well with kitchen towels.
- Store: You can keep the pesto in the fridge, covered with the thin layer of oil, for at least 2 weeks. To keep it longer, place it in the freezer.
Nutrition
Serving: 1g | Calories: 763kcal | Carbohydrates: 32g | Protein: 17g | Fat: 66g | Saturated Fat: 10g | Polyunsaturated Fat: 53g | Cholesterol: 22mg | Sodium: 2494mg | Fiber: 4g | Sugar: 1g