Wild garlic pesto
Ingredients:
130g wild garlic leaves
100g parmesan (grated)
100g cashews
100ml olive oil
salt
Preparation:
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Roast the cashews at 175ºC in the oven until golden.
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Add olive oil into a blender and add green garlic while you are mixing.
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Add cashews and parmesan and season with salt.
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Be careful not to mix too long to keep a nice green colour.
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Store the pesto in the fridge and keep it always covered with oil to avoid oxidation.