5 min



  • eine Hand voll(ca. 50g) ‏Bärlauch
  • 200ml ‏Olivenöl
  • 1/2 TL ‏Salz

Alle Zutaten im Mixer fein mixen.
Das Bärlauchöl kann nun in ein Glas abgefüllt werden, mit ein bisschen Olivenöl bedecken.

So  kann es mehrere Monate im Kühlschrank gelagert werden.
Das Öl kann man nun praktisch zum Würzen von Risotti, Aufstriche, Kräuterbutter, gebratenen Fleisch oder auch auf Pellkartoffel verwenden.

Wenn man  Bärlauchpesto machen möchte, kann man einfach Parmesan und Nüsse dazugeben, kurz mixen und nun als Pesto für Nudelgerichte verwenden.

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