Field Salad Pesto

Ingredients

• 250 g field salad
• 2 cloves garlic
• 50 g Pine nuts
• 100 ml grape seed oil
• 75 g freshly grated parmesan
• 150 g ricotta
• Sea salt

Instructions

1. 1.

   Wash, dry, and rinse the field salad. Peel the garlic cloves and blend them with the salad, pine nuts, and about half of the oil in a blender until finely pureed. Add the remaining oil to create a paste. Transfer to a bowl, stir in parmesan and ricotta, and season with salt.

2. 2.

   Store the pesto in a glass jar in the refrigerator; it stays good for about 2–3 days.