This delicious vegan wild herb pesto is a wonderful addition to baked vegetables or as an aromatic spread. With fresh wild herbs, it enriches every meal with valuable nutrients.
You can find the most important and tasty meadow herbs here .
Ingredients for the wild herb pesto
- 120 g fresh meadow herbs e.g.:
- 40 g red clover flowers (freshly picked)
- 30 g pimpinella (freshly picked and chopped)
- 20 g sorrel (freshly picked and chopped)
- 15 g yarrow (only the young leaves, chopped)
- 1 garlic clove (chopped)
- 60 ml extra virgin olive oil
- 30 g sunflower seeds (roasted)
- 2 tbsp nutritional yeast (for a cheesy taste)
- Juice of half a lemon
- Salt and pepper to taste
Preparation:
- Preparing the herbs : Wash the herbs (red clover flowers, burnet, sorrel and yarrow or your herbs) thoroughly and dab them gently with a cloth.
- Mixing the ingredients : Place the herbs in a blender or food processor along with the garlic cloves, sunflower seeds and nutritional yeast.
- Puree : Slowly add the olive oil and then the lemon juice while blending into a smooth paste.
- Seasoning : Season the pesto with salt and pepper.
- Serving : The pesto can be used immediately or stored in the refrigerator for up to a week.
Nutritional values per serving (4 servings total):
- Calories : approx. 200 kcal
- Protein : approx. 4 g
- Carbohydrates : approx. 4 g
- Fat : approx. 18 g
- Dietary fiber : approx. 2 g
These figures are estimated and based on the general nutritional values of the ingredients. The pesto provides a good source of healthy fats from the olive oil and sunflower seeds, as well as vitamins and minerals from the wild herbs. It is an excellent healthy addition to many dishes and offers a creative way to use wild herbs in vegan cooking.
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