Local & Seasonal

Wild Garlic Pesto and Tomato Bruschetta

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Wild Garlic Pesto and Tomato Bruschetta
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
4765
calories
Calories

Healthy, because

Even smarter

Nutritional values

Lycopene is responsible for the bright red colour of the tomatoes. The natural colouring belongs to the carotenoids and is considered an effective antioxidant. Just two tomatoes (100 grams) cover the daily requirement of 6 milligrams of lycopene.

Outdoor tomatoes are particularly aromatic and healthy. The vitamin C content of outdoor fruits is significantly higher, while greenhouse tomatoes only provide half of this. Pay attention with your next purchase.

1 glass contains
(Percentage of daily recommendation)
1 glass contains
(Percentage of daily recommendation)
Calories4,765 kcal(227 %)
Protein168.87 g(172 %)
Fat204.84 g(177 %)
Carbohydrates690.72 g(460 %)
Roughage192.04 g(640 %)
Vitamin A12,997.6 mg(1,624,700 %)
Vitamin D0.2 μg(1 %)
Vitamin E83.87 mg(699 %)
Vitamin B₁5.96 mg(596 %)
Vitamin B₂3.2 mg(291 %)
Niacin112.42 mg(937 %)
Vitamin B₆13.49 mg(964 %)
Folate2,358.43 μg(786 %)
Pantothenic acid14.58 mg(243 %)
Biotin625.25 μg(1,389 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C2,156.75 mg(2,270 %)
Potassium37,275.5 mg(932 %)
Calcium2,186.61 mg(219 %)
Magnesium1,755.35 mg(585 %)
Iron48.02 mg(320 %)
Iodine3 μg(2 %)
Zinc28.53 mg(357 %)
Saturated fatty acids32.13 g
Cholesterol27.2 mg

Ingredients

for
1
Ingredients
30 grams
1 bunch
6-8 tablespoons Vegetable broth
10 tablespoons
40 grams
grated Parmesan
1-2 tsp Lemon juice
1
Baguette (or ciabatta loaf)
250
1
Red Onion
1

Preparation steps

1.

For the pesto: Toast the pine nuts in a dry frying pan, let cool then chop. Rinse the wild garlic, pat dry, chop and then purée with the vegetable broth and 6 tablespoons olive oil. Mix with the pine nuts and Parmesan and season with lemon juice, salt and pepper.

2.

For the bruschetta: Cut the baguette into 8 slices, brush with a little olive oil and toast in a preheated oven at 200°C (approximately 400°F) for 10 minutes.

3.

Meanwhile, rinse the tomatoes, pat dry, hull and chop. Peel the onion and garlic and chop finely. Mix the tomatoes, onion and garlic with 2 tablespoons olive oil and season with salt and pepper. Spread over the baguette slices then top each with 1 teaspoon pesto.