Oddzielić liście bazylii od gałęzi. Dla pesto, używać tylko całe liście bez wad. - Zdjęcie stockowe & obraz

Fresh dandelion on light background. Edible plant and nectariferous. Flat lay, top view, copy space

Fresh dandelion on light background. Edible plant and nectariferous. copy space

Wild garlic stripes for fresh wild garlic pesto

Wooden plate with fresh sorrel on light grey background, top view. Space for text

Fresh green mixed salad in a bowl on a dark table. Healthy concept.

Fresh dandelion on light background. Edible plant and nectariferous. copy space

Wash and dry the spinach.

Take apart the bunch of arugula and rinse the leaves in water on both sides. Cut off excess stems, shake off any moisture and place on a plate.

Wash and dry the greens. Chop coarsely if necessary to make chopping easier.

Rinse the arugula in water, cut off the stems and shake off excess moisture. Arrange the leaves on a plate.

Wash arugula, dry, transfer to a bowl.

Wash and dry the basil. Tear off the leaves, knead them in a mortar.

Make the filling. Wash the parsley. Shake off excess water. Tear off the leaves, transfer to the blender bowl. Add the peeled and cut garlic there. Pulse the parsley with garlic.

Wash greens, dry. Separate the leaves from the stems. Coarsely chop with a knife or tear with your hands.