Wild garlic pesto

Wild garlic pesto

Total: 15 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 605 kcal
, Fat: 61 g
, Carbohydrate: 7 g
, Protein: 5 g


2 dl


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

50g cashew nuts
50g wild garlic
1 organic lemon, use half of the grated zest
1 red chilli, deseeded, roughly chopped
1dl olive oil (not cold-pressed)
1tsp salt
a little pepper
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One preserving jar (approx. 200 ml)

How it's done

Toast the cashew nuts in a pan without any oil, leave to cool. Puree the cashew nuts with the wild garlic and all the other ingredients up to and including the pepper, pour into the preserving jar.

Good to know
Shelf life: Seal tightly and keep in the fridge for approx. 1 week.
Tip: Serve with toast as an aperitif.


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