Green pesto recipe: wild garlic pesto (or rucola) with omega-3 from Stefano Vicinoadio can be prepared in 0 minutes. You make this dish with Fleur de sel, Balance Delight, Omega oil, Olive oil - Hermanos Catalan, ORAC + chili botanico-mix & Spice mixes from Amanprana. This recipe from the Belgian kitchen is delicious as Tapas & snacks, Side dish & Dip and more. It also fits perfectly in a Vegetarian & Vegan diet.
Ingredients for green pesto recipe: wild garlic pesto (or rucola) with omega-3
- 150 g Fresh wild garlic (or rucola)
- 50 g Flat-leaf parsley
- 50 g Sunflower seeds
- 150 ml Olive oil (Amanprana Hermanos Catalan)
- 2 tablespoons Omega-3 Oil (Amanprana balance delight (hemp oil) Okinawa Omega-oil)
- 1 teaspoon Fleur de sel (Khoisan fleur de sel)
- ½ teaspoon Multicoloured pepper
- 1-2 teaspoons Herbs (Amanprana ORAC Botanico-mix, spicy)
- 3 Cloves of garlic
Preparation of green pesto recipe: wild garlic pesto (or rucola) with omega-3Rinse and roughly chop the wild garlic (or rucola), parsley and cloves of garlic. Place in a blender together with the sunflower oil, the omega-3 oil and the herbs. Gradually increase the blender's power. Carefully mix all the ingredients together until the desired consistency is reached for the perfect wild garlic pesto. If you would like a thinner pesto, just add a little more olive oil.
Tip from Stefano:
Storage life of green wild garlic pesto with omega-3The wild garlic pesto with omega-3 can be kept in a glass jar in the fridge for a few weeks. Cover the wild garlic pesto with a layer of olive oil to increase its storage life.
Who is Stefano Vicinoadio? Here at Amanprana we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos. Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.