Wild garlic pesto



130g wild garlic leaves

100g parmesan (grated)

100g cashews

100ml olive oil





  • Roast the cashews at 175ºC in the oven until golden.

  • Add olive oil into a blender and add green garlic while you are mixing.

  • Add cashews and parmesan and season with salt.

  • Be careful not to mix too long to keep a nice green colour.

  • Store the pesto in the fridge and keep it always covered with oil to avoid oxidation.