anti-inflammatory

Hazelnut and Wild Garlic Pesto

4.6
Average: 4.6 (10 votes)
(10 votes)
Hazelnut and wild garlic Pesto
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
157
calories
Calories

Healthy, because

Even smarter

Nutritional values

It's a real pity that the wild garlic season is only so short, because the green leaves have a lot to offer: After all, they contain 150 milligrams of the cell protector vitamin C per 100 grams. In addition, they can score points with the substance alliin, which is converted into allicin during crushing. This protects against vascular deposits and thus also against cardiovascular diseases.

Covered with oil, the pesto keeps well sealed in the refrigerator for at least a week. If you want to have some of your pesto for longer, you should prepare another glass and freeze it. You can achieve even more spiciness by adding a few chili flakes. The hazelnuts can easily be replaced by walnuts.

1 serving contains
(Percentage of daily recommendation)
Calorie157 cal.(7 %)
Protein2 g(2 %)
Fat17 g(15 %)
Carbohydrates1 g(1 %)
Sugar added0 g(0 %)
Roughage0.7 g(2 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E3.1 mg(26 %)
Vitamin K7.2 μg(12 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.5 mg(4 %)
Vitamin B₆0.1 mg(7 %)
Folate8 μg(3 %)
Pantothenic acid0 mg(0 %)
Biotin4.4 μg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C11 mg(12 %)
Potassium79 mg(2 %)
Calcium35 mg(4 %)
Magnesium14 mg(5 %)
Iron0.5 mg(3 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids2.4 g
Uric acid1 mg
Cholesterol1 mg
Complete sugar1 g

Ingredients

for
12
Ingredients
3 ozs Hazelnuts
3 ozs Wild garlic
5 ozs olive oil
2 Tbsps freshly grated Parmesan
1 splash lemon juice
salt
freshly ground peppers
How healthy are the main ingredients?
olive oilParmesansalt

Preparation steps

1.

Heat hazelnuts in a dry pan until golden brown and fragrant. Remove from pan and with a kitchen towel, rub the pan and allow it to cool. 

2.

Rinse the wild garlic, shake dry, pluck from the stems and chop coarsely. Puree together with the hazelnuts in a blender and gradually add the olive oil until the pesto has a creamy consistency. Stir in the parmesan, season with lemon juice, salt and pepper. Pour into a prepared jar.

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