John Myers
Ingredients for 1 servings:
- 300 g wild garlic, approx.
- 50 g dried tomatoes
- 100 g cashew nuts
- 2 tbsp, heaped Parmesan, freshly grated
- e.g. rapeseed oil
- 1 pinch(s) of sugar
- possibly salt and pepper
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Roast the cashews in a pan without fat. Set aside and let cool. Then grind. Pulverize the sun-dried tomatoes in a food processor. Wash the wild garlic leaves thoroughly and spin them dry in a salad spinner. Roughly chop the wild garlic leaves and place them in a suitable container. Add the freshly grated Parmesan cheese, tomato powder, a pinch of sugar, and the cashews. Initially, add about 50 ml of rapeseed oil and puree everything with a hand blender. Add more oil as needed until the pesto reaches the desired consistency. Season with salt and pepper to taste (I found it delicious without additional salt and pepper). Pour the pesto into twist-off jars and cover with a little oil; this way, it will keep well in the refrigerator.
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