For the wild garlic almond pesto, wash the wild garlic leaves and shake dry. Roughly chop and puree in a cup with the pumpkin seed oil.
Then add the almond slivers and the herb salt and continue to puree to a creamy en mass. Pour into a small jar, cover generously with pumpkin seed oil and close tightly.
Preparation Tip:
The wild garlic almond pesto tastes great on a sandwich or with pasta. Keeps in the refrigerator for about 1 year.
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