If you have never tried this culinary delight give it a go, wild garlic is just coming into season, so go for a walk, enjoy the fresh air and forage some of these tasty, garlic leaves.
I serve the pesto on roasted vegetables,it's particularly good on aubergine, potato salad, on toasted bread with a half a cherry tomato and of course, pasta and gnocchi.
If you would like to join me for any of our vegetarian cookery experiences find us on air B & B experiences.
Recipe and method.
100 grams of washed wild garlic leaves
100 grams of cashew nuts
100 grams of grated Parmesan cheese
100mls of olive oil
Half a teaspoon of salt.
Put every thing in a food processor and blitz for about a minute, if you want it smoother just blitz for a little longer.
Pesto keeps well in the fridge, in an air tight container for 2 -3 weeks. Enjoy. X