Wild Garlic Lemon Pesto

Ingredients

Directions

1. 1

   Wash the wild garlic and shake dry, cut off the stems. Cut the leaves (approx. 80 g) into small pieces. With pistachios, grated rind of organic lemon, fresh

2. 2

   Season to taste with salt, pepper and approx. 1 teaspoon lemon juice. Pour into three hot-rinsed glasses with twist-off lids (each with a capacity of approx. 100 ml), add 1-2 tbsp. olive oil as a thin layer - this way it is airtight and better preserved.

3. 3

   Store in a cool and dark place. Shelf life at least 3 weeks in the refrigerator.