Wild garlic pesto

Ingredients for 1 servings:

• 200 g wild garlic
• 2 garlic cloves
• 100 g Parmesan
• 40 g sunflower seeds
• 450 ml sunflower oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, wash the wild garlic and spin dry. Then, divide the wild garlic into four pieces, and peel and halve the garlic. The pesto can be prepared either in a blender or with a hand blender; simply puree everything in batches. To puree, simply add some wild garlic, garlic, sunflower seeds, and oil to the container and chop well. Repeat this process until all four ingredients are used up. Now grate the Parmesan cheese and season the wild garlic mixture with pepper. Mix in the Parmesan cheese and add a little more salt, if desired. Pour everything into jars, and you’re done. Tip: Using dark jars will help the pesto retain its color longer. You can also freeze the pesto in ice cube trays; this will keep the pesto for up to 6 months. If you’re making frozen pesto, simply thaw it in a small bowl in the morning and enjoy it at lunch or in the evening after work.