Wild garlic pesto – keep until next season

Ingredients for 1 servings:

• 250 g wild garlic
• 250 g sunflower seeds
• 1 liter sunflower oil, cold squeezed
• 30 g salt
• n. B. Sunflower oil for refilling

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

For 8 jars of 200 ml each. The contents will be approximately 170 ml. Roast the sunflower seeds, then let them cool and grind. Wash and dry the wild garlic; there shouldn’t be much water on it. Cut into strips. Purée the wild garlic with salt and oil, then add the ground seeds and purée a little longer. Bottle. Make sure there are no dirty edges. Apply a thin layer of oil on top. This wild garlic pesto will keep unrefrigerated until the next wild garlic season. Store opened jars in the refrigerator. Wild garlic contains alliin, which oxidizes to allicin when chopped. This allicin has antibacterial and germicidal properties. Therefore, the pesto and paste keep well even without refrigeration. Tastes great with spaghetti, topped with plenty of Grana Padano. I got the recipe from Sonja Klancnik, a farmer at the Arlitscher Hof in Eisenkappel, Carinthia.