John Myers
Contents
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Ingredients
- 100 g Wild garlic fresh
- 6 tbsp Olive oil
- 3 tbsp Sunflower oil
- 50 g Cashew nuts
- 30 g Parmesan
- Salt, pinch of sugar
Instructions
- Wash the wild garlic, pat dry. Roughly chop the leaves and stems, place them in a taller, narrow container together with all the other ingredients and puree them finely with a hand blender. Season to taste with salt and a pinch of sugar and test the consistency. If you don't like it as compact as described here, you can add a little more oil. But be careful with the olive oil, it can taste bitter quickly. So possibly also use neutral oil.
- The amount of ingredients given here resulted in a pesto serving of just under 200 g.
