1 litre dilute ground elder leaves
0.5 dl peeled and roasted sunflower seeds 1 cup grated Parmesan cheese alt any cheese you want 1/2 teaspoon salt 1/2 teaspoon pepper 3 cloves garlic oil (neutral) Rinse and clear the ground elder and put it in a colander so it can drain. Allow to cool. Then place the leaves, garlic and sunflower seeds in a high mixing bowl (preferably a liter measure). Mix with a hand blender, it feels sluggishly pour on a little oil. Then mix interspersed oil and cheese to the desired consistency. The mess should be smooth when it is ready. Season with salt and pepper. This pesto is both cheap and very good. Excellent to serve for both fish, vegetables and meat. A favorite I have is to serve it to freshly cooked asparagus. Tasty stove /Åsa
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Authors:Camilla Wennström Archives:
July 2020
CategoriesMy postings:
Cold Beetroot soup! Strawberry Jam! Watermelon! Natures Pantry! Summers good vegetables! Capers from the garden! Dandelion! Stinging nettle soup! Stinging nettle! Pesto on groundelder! Blueberry! Spruce shoots! Pear & ginger marmalade! Rose hip! Banana! Rosemary! Ginger! God against cold! Cucumber! Eggplantburger! What is phytonutrients? Tomatosoup & Bread! Turmeric! Hyaluron! Parsley! Inflammation! |