John Myers
Ingredients for 1 servings:
- 80 g wild garlic, fresh
- 200 g sunflower seeds
- 30 g cashew nuts
- 1 tsp sea salt
- n. B. Pfeffer
- e.g. chili flakes
- 100 ml sunflower oil
Instructions
Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes
without Parmesan and gluten, preparation without nuts possible
Roast the sunflower seeds and cashews in a pan without fat until lightly browned. If you are allergic to nuts, replace the cashews with an equal amount of sunflower seeds. Keep an eye on the pan and keep the seeds moving. Remove the seeds from the pan to cool and place them on a flat plate. Wash the wild garlic. Remove the stem ends and roughly chop the leaves. Place the wild garlic, cashews, and/or sunflower seeds in a high-performance blender or food processor and blend briefly. Season with pepper, chili flakes, and salt. Add approximately 100 ml of vegetable oil until the mixture is lightly coated and blend until smooth. Pause every now and then to prevent the oil from overheating, or the pesto will become bitter. To store, transfer the cooled pesto to a sterilized 250 g screw-top jar, such as a jam jar, and refrigerate. Before sealing, add more olive oil if necessary until a light coating covers the pesto. This will help it keep longer. If using the pesto as a pasta sauce, this amount makes about 4 servings.
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