Description
Bärlauchpesto Rezept – Dieses selbstgemachte Bärlauchpesto ist ein Gedicht. Das Rezept reicht für vier Gläser. Schnelle und Einfache Bärlauchpesto Rezepte.
Ingredients
Scale
- 500 g Bärlauch (wild garlic)
- 1 cup sunflower seeds or pine nuts
- 2 tablespoons salt
- 250 ml olive oil
- 1 teaspoon pepper
Instructions
- Begin by thoroughly washing the Bärlauch (wild garlic) under cold running water to remove any dirt or impurities. Shake off excess water and gently pat the leaves dry with a clean kitchen towel.
- Lay the clean Bärlauch leaves on a cutting board and use a sharp knife to finely chop them into small pieces. Transfer the chopped Bärlauch into a large, flat mixing bowl or a wide, shallow dish to ensure even mixing later.
- Place a dry frying pan (without any oil) on medium heat. Add the sunflower seeds or pine nuts to the pan and toast them gently, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Be careful not to let them burn. Once toasted, remove them from the heat and let them cool slightly.
- Using a knife, roughly chop the toasted seeds or nuts into smaller pieces for easier blending and mixing. Add the chopped seeds or nuts into the bowl with the chopped Bärlauch.
- Sprinkle the salt and pepper evenly over the Bärlauch and nuts mixture. Pour in the olive oil gradually while stirring the mixture with a spoon or spatula until everything is well combined and all the leaves are coated with oil.
- If you prefer a finer, smoother pesto texture, use an immersion blender or food processor to blend the mixture until it reaches your desired consistency. Blend in short bursts and scrape down the sides as needed, ensuring the mixture is evenly processed.
- Taste the pesto and adjust the seasoning if necessary, adding more salt, pepper, or olive oil to achieve your preferred flavor and texture.
- Prepare clean, sterilized glass jars with screw-top lids by washing them thoroughly and rinsing them with boiling water. Allow the jars to air dry or dry them with a clean towel.
- Carefully spoon the finished Bärlauchpesto into the prepared jars, packing it down gently to remove air pockets. If the pesto does not completely cover the surface, pour an extra layer of olive oil on top to seal it. This helps to preserve the pesto for longer.
- Seal the jars tightly with their lids and store them in the refrigerator. For the best shelf life, always keep a layer of oil on top and use a clean spoon each time you take pesto from the jar.
Notes
To extend the shelf life of your Bärlauchpesto, always ensure there is a thin layer of olive oil covering the surface in the jar. This helps prevent spoilage. You can substitute pine nuts for sunflower seeds for a more traditional flavor. For extra richness, add a handful of finely grated Parmesan cheese to the pesto before blending. Once opened, consume the pesto within 3-4 days. Unopened, sealed jars will keep for 5-6 months in a cool, dark place.
- Prep Time: 10
- Cook Time: 20
- Category: Schnelle und Einfache Rezepte
Nutrition
- Serving Size: 2 Portionen
- Calories: 300-400
- Sugar: 3-8g
- Sodium: 500-800mg
- Fat: 12-20g
- Saturated Fat: 4-8g
- Carbohydrates: 30-40g
- Fiber: 2-5g
- Protein: 15-25g
- Cholesterol: 60-100mg