Servings: 6 (1 Jar)
Calories per serving: 160 kcal
Calories per 100g: 425 kcal
100g Wild Garlic
75g Olive Oil
1/4 tsp Sea Salt (or to taste)
Roast the cashews in a dry pan on medium heat until fragrant and lightly coloured, making sure to mix often so they don’t burn. Depending on the stove used, this can take between 1-5 minutes. Grind the roasted cashews in a food processor or mortar and pestle until fine crumbs form, before adding the olive oil. Alternatively, chop them very finely with a sharp knife.
Wash and dry the wood garlic, mincing it very finely with a knife, food processor or mortar and pestle. Then add the roasted cashew and olive oil mixture, as well as the salt and mix until a smooth paste forms.
Wash and sterilise a glass jar along with its well-fitting lid in some boiling water, before drying it and filling the pesto into it.
Serve over pasta, on toasted bread or why not mix a few spoonfuls into some plain hummus.
Store for up to 2 weeks in an airtight glass container in the fridge or for up to 3 months in the freezer.
Feel free to replace the wood garlic with basil or a combination of basil with spinach and/or rucola. For these alternatives I recommend using 2 garlic cloves as well, for extra flavour.
Any nut or seed works in this recipe, so use what you have or enjoy. (Exempt from any seed are; chia seeds, linseed, etc. as these create too much of a jelly-like texture when combined with liquid).