From mid-March until the beginning of June, many woodlands in the UK are strewn with Wild Garlic leaves and flowers. This delicious pesto is great with cheese, crusty bread and as a condiment with pastry dishes.
Serves 10 plus
Equipment needed: A good blender/food processer
Ingredients
- 250g Wild Garlic (washed and shaken dry)
- 100g Cashew Nuts (Lightly toasted)
- 200ml Good oil, like rapeseed or organic sunflower oil
- 1 tbsp Sugar
Method
Simply blitz all the ingredients in food processer so the Wild Garlic and nuts retain a little texture. (An absolute puree is a little fierce and texture-less).
As this is such a wild active ingredient, be careful in storing. Ideally keep for up to six weeks in the fridge, or longer in the freezer.
