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Chickweed pesto Recipe

Chickweed pesto

Recipe Ingredients for Chickweed pesto

300 grams Chickweed herb
4 tbsp Olive oil
2 nos Garlic
100 grams Peeled almonds
some Salt
100 grams parsley

Chickweed pesto Recipe Directions

The chickweed and parsley toss wash and dry.

The almonds in a dry frying pan.

Almonds, chickweed, parsley and garlic through the fine disk of the mincer and then mix thoroughly with the oil and some salt.

Pour into glass jars with lids and cover with oil. Thus, the pesto keeps well for 4 days. To preserving the long-stoppered bottles come in a water bath and heated until bubbles up the glass content.


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