Ingredients for green pesto

  • 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

  1. Rinse and roughly chop the wild garlic (or rucola), parsley and cloves of garlic.
  2. Place in a blender together with the sunflower oil, the omega-3 oil and the herbs.
  3. Gradually increase the blender's power.
  4. Carefully mix all the ingredients together until the desired consistency is reached for the perfect wild garlic pesto.
  5. If you would like a thinner pesto, just add a little more olive oil.

Tip from Stefano:

The 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.