Wild garlic pesto

Ingredients for 8 servings:

• 80 g cashew nuts
• 50 g Parmesan or other hard cheese
• 10 g garlic
• ½ rosemary sprig(s)
• 6 lemon balm leaves
• 1 organic lime(s)
• 150 g wild garlic, fresh
• 2 g chili salt (homemade, see preparation link)
• 1 g salt
• 2 pinches of black pepper, ground
• 260 g rapeseed oil, organic quality

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

Powerfood and bread spreads, barbecue toppings, seasonings

Roast the cashews and let cool. Grate the Parmesan cheese. Finely chop the garlic, rosemary, and lemon balm. Grate the lime zest. Finely chop the wild garlic in portions. Layer all ingredients in a tall container and blend with a hand blender, adding the oil, until a smooth pesto forms. The pesto can be frozen in portions or consumed immediately. Covered with a sufficient layer of oil, the pesto will keep for several days in the refrigerator. Note: I have added the oil and salt according to my personal taste. Please experiment and test it to see if you like it. The recipe for the chili salt can be found here: https://www.chefkoch.de/rezepte/3426871510492778/Chilisalz-selbstgemacht.html