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Wild garlic pesto
This delicious spring cream made with wild garlic and roasted sunflower seeds is a Hungarian variety of the widely popular Italian pesto. You can spread it on toasted bread, mix it to your tagliatelle or season a freshly fried tenderloin steak or beef steak with it.
Production
01
Roast the sunflower seeds in an empty skillet.
02
Wash the wild garlic leaves, absorb the moisture and chop them up.
Place all the ingredients in a chopper and add the rape seed oil.
03
Mix it until creamy and put them in a clean, sterilized jar.
Stored in a cooler, it will keep for 1-2 weeks.
Tip:
Wild garlic is available only for a few weeks around March, therefore it is worth preserving it in larger quantities, also in pesto form. For that purpose, steam the jars before filling the pesto into them. Unopened, the pesto will keep for months.
Ingredients
50
g
Napraforgómag - natúr - en
75
ml
50
g
wild garlic
30
g
parmesan cheese
1
coffee spoon
0.5
piece(s)
grated lemon rind
