Wild Garlic pesto

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

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Riboudin Retreats,

949 Rue du Riboudin, Le Tilleul, 76790, France.

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