John Myers
Ingredients for 1 servings:
- 100 g wild herbs
- 1 handful of wild garlic (wild garlic buds), alternatively 1 – 2 garlic cloves
- 10 g salt
- 120 g olive oil, cold-pressed
- 50 g sunflower seeds
Instructions
Working time approx. 15 minutes; Total time approx. 15 minutes
Vegan, for refining and seasoning dishes such as potatoes, spaghetti
Preparation time is 15 minutes. Sort the wild herbs such as young wild garlic leaves and nettle tips, meadowsweet, garden cress, ribwort plantain, ground ivy, and ground elder, roughly chop and place in a blender. Add the oil and salt and blend until everything is finely chopped to the desired consistency. Stir in the sunflower seeds and blend briefly so that small pieces remain. Store in a clean screw-top jar. Cover the paste with oil and screw on the lid tightly. It will keep in the fridge for up to 3 weeks if you clean the rim and lid after each use, press the pesto down evenly, and cover the mixture with oil again. Enjoy fresh as a pesto with gnocchi and spaghetti or to season potatoes. Use to refine soups and other dishes.
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