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Wild garlic and cashew pesto

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Ingredients for 1 servings:

  • 10 leaves of wild garlic
  • 150 g cashew nuts
  • 1 garlic clove(s)
  • 2 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 1 pinch(s) of salt and pepper

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 5 minutes

vegan

Soak the cashews in cold water for 1-2 hours. Then drain the soaking water. Wash the wild garlic leaves and pat them dry, then remove the stems. Combine all ingredients in a tall container and blend with a hand blender until creamy. Transfer the pesto to a jar and store in the refrigerator. It should keep for about a week.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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