Wild Garlic and Rocket Pesto with Cashew Nuts

Happy food dance it’s spring what does that mean WILD GARLIC at last. I always feel that winter is behind us when those gorgeous green shoots appear, the aroma is so delicious and I always make a pesto and butter. It is so easy to make you just put everything in a food processor blitz and there you have it. I freeze it in batches in an ice cube try, pop them out and put them in a bag so you can grab one to put in pasta, soups or anything really. I’m not a fan of pine nuts as I always seem to get a metal taste from them. Walnuts work really well but I thought I’d try cashew nuts, the result, creamy pesto oh yes it’s delicious. I have used it on everything this week steak, chips and pesto is delicious I’m going to try it on my aubergine and feta dish next. It will be delicious 😋

Ingredients

  • 2 large handfuls of wild garlic, washed and leaves only
  • 50g wild rocket leaves
  • Zest and juice of a lemon
  • 70g cashew nuts, roasted
  • 250ml olive oil
  • 40g Parmesan cheese, finely grated
  • Salt and pepper

Directions

  1. Put all of the ingredients apart from the oil, Parmesan, salt and pepper
  2. Turn on the food processor on a slow speed and add the olive oil in a steady stream. If the texture isn’t wet enough add a splash of water.
  3. Stir in the cheese, taste and season you probably won’t need too much salt due to the Parmesan. Enjoy 😊

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