Wild garlic pesto
130g wild garlic leaves
100g parmesan (grated)
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.