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Wild garlic – rocket – cream

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Ingredients for 4 servings:

  • 2 tbsp pine nuts
  • 3 sprigs basil
  • 200 g cream cheese
  • 2 tbsp plain yogurt
  • 100 g rocket (arugula)
  • 125 g wild garlic
  • 1 tbsp lemon juice
  • pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Roast the pine nuts in a pan without fat, remove, and chop very finely. Chop the basil, wash the arugula and wild garlic, and roughly chop. Gradually add the cream cheese, yogurt, basil, arugula, wild garlic, and the finely chopped pine nuts to a blender and blend briefly. Season with pepper and lemon juice. Ideal with pan-fried or grilled dishes, as a pesto substitute, or as a dip for a raw vegetable platter or as a spread. For diabetics: approx. 2 servings.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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