Feel free to adjust the quantities to suit your tastes and double up if you’re making a big batch. This pesto should last at least 2 weeks as long as you maintain a layer of oil on top. If you sterilise your jars properly, there’s no reason why it shouldn’t last 3–4 months.
Wild garlic pesto is a great way to use up the bundles of wild garlic leave you’ve foraged, and Rachel Phipps’ recipe is a great starting point.
You will need a blender or food processor to make this recipe.
Serves: Serves 8–12
Amount Per Serving: | ||
---|---|---|
Calories | 406.74 kcal | |
% Daily Value* | ||
Total Fat 41.41 g | 63.1% | |
Saturated Fat 24.72 g | 120% | |
Trans Fat | ||
Cholesterol 315.29 mg | 105% | |
Sodium 121.49 mg | 5% | |
Total Carbohydrate 4.3 g | 1.3% | |
Dietary Fiber 0 | 0 | |
Sugars 3.79 g | ||
Protein 5.26 g |
Vitamin A 44.17 % | Vitamin C 0.8 % | |
Calcium 10.44 % | Iron 2.76 % |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Newz
Solo Performance -Butterfly Effect- Saturday, July 1, 2023 @GRIT at shibuya
Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.