When barbecuing, you can definitely use this exotic salsa par excellence. But also as a spread from nature for a bread, sauce for pasta, or simply as a “wild bite” on pumpernickel we especially recommend this excellent wild herb pesto.
So go out on the weekend and pick your wild herbs. Since not much is more pleasant than having a snack from nature. For our pesto we have collected “the wild seven”—a mixture of ashweed, nettles, hollyhock, dandelion, ribwort, sorrel, and flowering hedgemaids. Of course, you can also restrict yourself to fewer herbs—but a good portion of ashweed should be included.
Ingredients for about 400g
- 120g wild herbs (ashweed should be the basis)
- 120g of walnuts
- 200ml of olive oil
- 2 fresh garlic cloves, peeled
- 1.5 tsp. sea salt
- 2-3 ice cubes so that the pesto does not oxidize
- pepper to taste if desired
Tipp for sterilizing the glasses: Wash the glasses well and bake them for about 10 minutes at 180 degrees in the oven. Leave them in until they have cooled down.
