Ingredients
120g wild garlic
60g cashews
40g pine nuts
70ml olive oil
1 tsp salt
1 pinch black pepper
1 tsp lemon juice
1 pinch lemon zest
1 tbsp nutritional yeast
Instructions
Separate the leaves from any long stems and wash them thoroughly.
Toast the nuts separately without oil. Let the nuts cool before making the pesto.
Add the wild garlic, nuts, olive oil, nutritional yeast, lemon juice, a pinch of grated lemon zest, and salt and pepper to a food processor.
Blend the pesto until it reaches your desired consistency. Check for seasoning.
Notes
You can transfer the pesto to a sterile jar and top it off with a little sip of extra olive oil. This jar should keep well in the fridge for up to five days. Still, I’d recommend consuming this wild garlic pesto as soon as possible. It just tastes best fresh!
If you plan to forage wild garlic yourself, always consult with a professional to avoid poisoning from look-alike plants!
- Prep Time: 5
- Cook Time: 15
- Category: Pesto
- Cuisine: European
- Diet: Vegan