Wild Garlic and Nettle Pesto

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Wild Garlic and Nettle Pesto
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
372
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein5.07 g(5 %)
Fat37.63 g(32 %)
Carbohydrates7.56 g(5 %)
Sugar added0 g(0 %)
Roughage2.21 g(7 %)
Vitamin A34.71 mg(4,339 %)
Vitamin D0.02 μg(0 %)
Vitamin E2.41 mg(20 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.17 mg(15 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.18 mg(13 %)
Folate7.94 μg(3 %)
Pantothenic acid0.13 mg(2 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C4.34 mg(5 %)
Potassium168.49 mg(4 %)
Calcium177.09 mg(18 %)
Magnesium40.1 mg(13 %)
Iron0.83 mg(6 %)
Zinc0.64 mg(8 %)
Saturated fatty acids6.67 g
Cholesterol9.27 mg

Ingredients

for
4
Ingredients
40 grams blanched almonds
50 grams Wild garlic
50 grams young Stinging nettle
120 milliliters olive oil
2 tablespoons freshly grated Parmesan
2 tablespoons Crème fraiche
salt
1 teaspoon lemon juice
freshly ground peppers
How healthy are the main ingredients?
almondolive oilParmesansalt

Preparation steps

1.

Toast the almonds in a dry skillet until golden brown. Remove from the pan and let cool.

2.

Rinse the wild garlic and nettles, shake dry, pluck from the stems and coarsely chop. Puree the wild garlic with the nettles, almonds and some of the oil, then gradually add the remaining oil until the pesto has a creamy consistency. Transfer to a bowl and stir in the Parmesan, creme fraiche and lemon juice, season with salt and pepper.

3.

Serve as desired with asparagus or pasta.